ORANGE POUND CAKE
This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
- While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g
FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE
Steps:
- Preheat the oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.
FRESH ORANGE POUND CAKE WITH ORANGE GLAZE
This recipe comes from the Food Network courtesy of Emeril Lagasse, 2000 (show #EM1D03) posted at the request of a zaar member.
Provided by Caryn
Categories Dessert
Time 45m
Yield 24 cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins).
- In an electric mixer, fitted with paddle attachment, combine the butter and sugar.
- Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated.
- Add the orange zest and vanilla.
- Add the flour and salt, 1/2 cup at a time until the batter is smooth.
- Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden.
- Remove from the oven and cool slightly.
- Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioner's sugar and orange juice together.
- Whisk until smooth.
- Place the wire racks over a baking sheet, lined with parchment paper.
- Drizzle the glaze over each cake.
- Sprinkle the top of each cake with the almonds.
- Cool the cakes at room temperature.
- Place the cakes on a serving platter and serve.
Nutrition Facts : Calories 610, Fat 29.9, SaturatedFat 15.9, Cholesterol 192.5, Sodium 330.2, Carbohydrate 81.2, Fiber 2.7, Sugar 60.2, Protein 7.3
FRESH ORANGE POUND CAKE
Make and share this Fresh Orange Pound Cake recipe from Food.com.
Provided by Marielle86
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine flour, sugar, baking powder, orange zest, and salt and mix.
- Mix in butter, sour cream, cream cheese, orange juice, vanilla extract, and eggs.
- Bake for 50-60 minutes.
- Optional: Glaze the finished cake with either glaze made from powdered sugar and orange juice, or pour chocolate sauce over the cooled cake.
Nutrition Facts : Calories 350.2, Fat 20, SaturatedFat 11.8, Cholesterol 97.6, Sodium 402.3, Carbohydrate 39.1, Fiber 0.4, Sugar 26.8, Protein 4.3
BAREFOOT CONTESSA'S ORANGE POUND CAKE
Make and share this Barefoot Contessa's Orange Pound Cake recipe from Food.com.
Provided by riffraff
Categories Breakfast
Time 1h5m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter and flour 2 loaf pans.
- Cream butter and 2 cups of sugar in a bowl.
- Mix in eggs, one at a time; add zest.
- Sift flour, baking powder, baking soda and salt together.
- In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
- Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
- Divide between 2 pans and smooth the tops.
- Bake for 45 minutes or until tester comes out clean.
- Cool for 10 minutes.
- Make syrup while cake is baking.
- Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
- Cooks these two together over low heat till the sugar is desolved.
- Spoon over cakes and then allow them to cool completely.
- You may glaze these cakes (after cooling) with a simple glaze but I don't usually.
FRESH ORANGE CAKE
Make and share this Fresh Orange Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h2m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Lightly mist a 12 cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
- Place cake mix, orange juice, oil, sugar, vanilla and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping sides again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan and place in the oven.
- Bake the cake until it's golden brown and just starts to pull away from the sides of the pan, 45-47 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes more.
- Meanwhile, prepare the glaze. Combine the confectioners sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth. Place the cake on a platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glze set for a few minutes before slicing.
Nutrition Facts : Calories 266.8, Fat 11.3, SaturatedFat 2.1, Cholesterol 52.9, Sodium 241.7, Carbohydrate 38.7, Fiber 0.3, Sugar 26.5, Protein 3
FRESH ORANGE-CRANBERRY POUND CAKE
This comes from the November 2006 issue of All*You Magazine. This recipe uses orange peel and fresh cranberries and has a glaze over the top. It gets baked in a 10-inch tube pan.
Provided by the_cookie_lady
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- To make cake: Preheat oven to 350 degrees. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
- Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
- In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
- Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
- To make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 322.6, Fat 11, SaturatedFat 6.4, Cholesterol 80, Sodium 191.8, Carbohydrate 52.8, Fiber 1.6, Sugar 32, Protein 4.3
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