ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Nutrition Facts :
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.
SOFT ORANGE BUNDT CAKE
I found this recipe on Allrecipes and when I made it I couldn't believe it! It is fantastic! The original recipe calls for lemon extract but I always use orange extract for a more orange flavor. The glaze isn't really a glaze but soaks into the cake. You can use powdered sugar instead of granulated for a more glaze effect if you like.
Provided by Little Bee
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 10 inch Bundt pan with non stick cooking spray.
- Preheat oven to 325 degrees.
- In a large bowl, stir together cake mix and pudding mix.
- Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and orange extract.
- Beat on low speed until blended.
- Scrape bowl, and beat 4 minutes on medium speed.
- Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- (At least a half hour) In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes.
- With a toothpick poke holes through the cake.
- Drizzle sauce over cake.
- *For a more glazed effect do not poke holes in the cake and use powdered sugar instead of granulated.
- You may not need to use as much powdered sugar as granulated according to how sweet you like it.
- Drizzle over cake.
Nutrition Facts : Calories 412.5, Fat 19.7, SaturatedFat 4.9, Cholesterol 73, Sodium 455.4, Carbohydrate 55.7, Fiber 0.5, Sugar 32, Protein 4.2
TOASTED ALMOND BUNDT CAKE WITH BLOOD ORANGE GLAZE
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h25m
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
- Heat a large skillet over medium heat. Sprinkle the almond flour into the pan. Leave it undisturbed until it begins to smell toasty, 15 to 30 seconds. Stir the almond flour and continue to cook, stirring occasionally, until it is evenly toasted, 1 to 2 minutes. Cool completely.
- Whisk the all-purpose flour, baking powder and salt into the cooled almond flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix well to combine. Scrape the bowl well between each addition.
- With the mixer running on low speed, add the vanilla and almond extracts and mix to combine. Add half of the dry ingredients and mix on low speed to combine. Add the milk in a slow, steady stream and mix until well combined. Add the remaining dry ingredients and mix to combine.
- Pour the batter into the prepared pan and spread into an even layer. Firmly tap the pan on the counter to help reduce any pockets or bubbles of air inside the pan. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Cool the cake inside the pan for 15 minutes, then unmold onto a wire rack to cool completely.
- For the icing: Whisk together the blood orange juice and powdered sugar in a small bowl to combine. Add more powdered sugar as needed to make a thick glaze.
- Spoon the glaze over the cooled cake, allowing it to drip down the sides. The cake is ready to serve immediately, or you can let the glaze set for 15 to 20 minutes to firm up before serving.
ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 3â„4 cup (enough for one 8-inch cake)
Number Of Ingredients 4
Steps:
- Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.
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
ORANGE-SOAKED BUNDT CAKE
This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with a little sugar and rum. From Fine Cooking, issue #30.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 350°F Butter and flour a 10-inch tube pan or 12-cup bundt pan.
- To make the cake-- Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minute.
- To make the syrup and glaze-- While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
- When the cake is done, set the pan on a rack to cool for 5 minute With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1/2 hour; repeat with another 1/3 cup of syrup and let stand another 1/2 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.
- When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 minute before slicing and serving.
Nutrition Facts : Calories 660.8, Fat 34.1, SaturatedFat 11.5, Cholesterol 145.4, Sodium 155.9, Carbohydrate 81.8, Fiber 1, Sugar 59.1, Protein 6.7
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.
GLAZED ORANGE MINI BUNDT® CAKES
Almond flour-based cake. Great alkalizing recipe.
Provided by nvfostermom
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h4m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.
- Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.
- Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.
- Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 36.9 g, Cholesterol 63.1 mg, Fat 19.9 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 13.1 g, Sodium 433.4 mg, Sugar 20.3 g
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