CITRUS-ALMOND POUNDCAKE
This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.
Provided by Mark Bittman
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
- Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
- Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
- Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams
GRAHAM'S LOW SUGAR ORANGE ALMOND BUNDT CAKE
As in Graham Kerr, of course. Another of his recipes from his cookbook "Simply Splenda" published in 2004.
Provided by SusieQusie
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350ºF with rack in center of oven. Coat a 9" bundt pan with cooking spray then dust lightly with flour.
- In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
- In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
- In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture. Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
- Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before depanning & cooling completely on a rack.
Nutrition Facts : Calories 138.4, Fat 6.3, SaturatedFat 0.8, Cholesterol 0.1, Sodium 120.4, Carbohydrate 16.6, Fiber 1.5, Sugar 2.2, Protein 4
ORANGE GRAHAM CRACKER BUNDT CAKE
Can be used as a dessert, snack cake or breakfast cake. The glaze is optional but very good. Moist and delicious. A huge favorite around here.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease and flour a 10-inch bundt pan.
- Combine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, softened light butter, applesauce, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
- Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and drizzle with glaze.
- Directions for glaze: Mix confectioners sugar, vanilla and 1 Tbls. of orange juice. Mix more orange juice until the glaze is smooth and thin enough to drizzle over cake. Stir in orange zest.
Nutrition Facts : Calories 364.1, Fat 13.3, SaturatedFat 4.6, Cholesterol 56.7, Sodium 506.1, Carbohydrate 55.9, Fiber 2, Sugar 33.2, Protein 6.7
ONE-BOWL ORANGE GRAHAM BUNDT CAKE WITH BROWN SUGAR GLAZE
Make and share this One-Bowl Orange Graham Bundt Cake With Brown Sugar Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 (set oven rack to second-lowest position).
- Grease and flour a 10-inch bundt pan.
- In a large bowl mix together all cake ingredients excetp the nuts until well blended and smooth (about 3 minutes).
- Mix in walnuts.
- Transfer to prepared bundt pan.
- Bake for about 40-50 minutes or until cake tests done.
- Invert onto a plate.
- Let cake stand for 30 minutes before glazing.
- For the glaze; in a bowl mix together all glaze ingredients until smooth adding in more water if needed to make a thick consistancy for glazing.
- Drizzle over cake.
Nutrition Facts : Calories 493.4, Fat 25.4, SaturatedFat 11, Cholesterol 93.5, Sodium 520.6, Carbohydrate 63.6, Fiber 1.6, Sugar 49.6, Protein 5.3
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