Orange Juice Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
• Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
• Bake for 30 minutes, or until knife inserted in cake comes out clean.
• Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

Steps:

• Preheat oven to 325 degrees.
• Mix cake mix, pudding mix, eggs, oil, and orange juice together.
• Pour in a well-greased Bundt pan and bake for 35-40 minutes.
• For glaze, melt butter in a sauce pan and add sugar and orange juice and bring to a boil, stirring constantly.
• After removing cake from oven, pour glaze on cake and allow to set for 15 to 20 minutes, then invert onto plate.

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.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
• In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.
• Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan.

Steps:

• Drain oranges, reserving juice in a 2-cup measuring cup; add enough orange juice to measure 1-3/4 cups. Set aside. Finely chop oranges; drain well and set aside. , Prepare cake batter according to package directions; add the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10-in. tube pan. Bake according to package directions., In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.

Steps:

• Sift flour, baking powder, salt and baking soda together 3 times.
• In a separate bowl, cream butter and orange rind together.
• Gradually add sugar, creaming together until light and fluffy.
• Add eggs one at a time, beating thoroughly after each addition.
• Then add flour mixture, alternating first with the milk; then with the orange juice, beating until smooth.
• Pour batter into 2 well greased 9 inch pans and bake for 25 minutes at 375 degrees Fahrenheit.

Steps:

• HEAT OVEN TO 325.
• Spray Bundt Pan with non-stick spray (Canola Oil) then pour 1 cup of pecans in the pan.
• Mix cake mix, 4 eggs, 1/2 cup of vegetable oil, 1 cup of orange juice, 1 box of vanilla pudding & a splash of vanilla extract. Mix well with whisk. Pour mixture in pan over the pecans.
• Put into oven & cook for about 50 - 60 minutes.
• WHILE IT'S COOKIN' ! MAKE THE GLAZE.
• Take a small pot, and put in 1 stick of butter, 1/2 cup of orange juice, 12 cup of sugar. Bring to a boil & boil for 2 minutes.
• Once the Cake comes out, let it cool until it's ready to be flipped over. (Taking a fork and loosening it off the pan helps.) Then flip it over, poke hole around top of the cake, and pour the Glaze over the top.
• EAT! & ENJOY!

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .

Steps:

• Preheat oven to 350 degrees. Mix together. Don't over-mix! Spray bundt cake pan. Sprinkle chopped pecans on the bottom of the pan. Pour cake mix evenly in bundt pan. Bake for 30-45 minutes. You know when it is done when it starts to pull away from the sides and the inside ring. While baking, make your glaze.
• Combine butter, sugar and juice in small saucepan. Bring to a boil and turn off. When cake comes out of the oven, stir glaze well before spooning over hot cake so that the butter gets mixed back inches (When it sits the butter settles to the top.) The glaze will eventually seep through the cake giving it a juicey moistness all over. This is what your cake will look like after the glaze settles inches Let it sit for 1 hour before removing from your pan. To remove from pan, place your plate upside down over the bundt pan and flip.

Steps:

• Heat oven to 350 degrees. Grease and flour a 10" x 15" cake pan. Cream together the sugar, butter, salt and eggs. Add the dry ingredients alternately with the orange juice; mixing well after each addition. Bake for 30 minutes, or until toothpick inserted in center comes out clean. NOTE: The cake will have a very light appearance after baking.
• While cake is baking, blend together the sugar and cinnamon for the topping.
• When the cake is done, remove from oven and immediately rub the 1/2 stick of butter over the top of cake until butter is completely melted. Then sprinkle the cinnamon-sugar mixture evenly on top. Cool before cutting.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.