ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
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
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
ORANGE GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
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
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