Orange Party Cake Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine toasted coconut, cake mix, and gelatin mix. Make a well in the center and pour in the water, oil and eggs. Beat until smooth.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake while still hot.
• To make the Glaze: in a small bowl, combine confectioners' sugar, orange juice and lemon juice. Stir until smooth.

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:

• 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 350.
• Whisk together: flour, sugar, baking soda and salt. (Dry Mixture).
• Mix in mixing bowl: orange juice, oil, orange zest, vinegar and vanilla. (Wet Mixture).
• Combine "wet" mixture to the "dry" mixture.
• Put in 8x8 greased pan.
• Bake @ 350 for 30-35 minutes.

Steps:

• Preheat oven to 350*.
• Grease a 10-inch bundt pan.
• Cream the butter and gradually add the sugar, beating until light.
• Beat in egg yolks, one at a time, and the orange zest.
• Add dry ingredients alternately with the orange juice to the batter.
• Beat the egg whites until stiff and fold them into the batter.
• Pour batter into the prepared bundt pan.
• Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean.
• Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm.
• Cool before serving.
• Orange Glaze: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.

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.

Steps:

• Preheat the oven to 375 degrees F, then grease & flour two 9" round cake pans.
• Sift or whisk together the flour, baking powder & salt, then set aside.
• In a large mixing bowl, cream the butter, then slowly add the sugar, blending well.
• Add the eggs one at a time, beating well after each is added.
• In another bowl, mix together the orange juice & zest.
• To this orange mixture, alternate adding 1/2 the dry mixture, then 1/2 the liquid mixture, & repeat, blending well.
• Add this final orange mixture to the creamed butter mixture & blend well.
• Pour the batter into the prepared cake pans & bake for 30 minutes.
• Cool in the pans on a wire rack for 10 minutes, then remove from the pans & cool completely.
• For the frosting, melt the butter, then combine it with the orange juice & zest, beating well.
• Slowly add the powdered sugar & beat well.
• Place one cake layer upside down on a serving plate &, using less than 1/2 of the frosting, frost the first layer, staying at least 1 1/2 inches from the edge.
• Put the second layer upside right on the bottom layer, pushing down lightly to secure it.
• Frost the top of the cake, allowing some of the frosting to run down the sides.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.

Steps:

• Preheat oven to 350-degrees F.
• Grease 9x13 baking pan.
• Squeeze juice from orange and set aside.
• Dice peel and rind and put in food processer.
• Add raisins and chop.
• Transfer raisin/rind mixture to bowl.
• Stir in flour, 1 cup sugar, milk, eggs, butter, lemon juice, baking soda and salt and mix together.
• Pour batter into pan.
• Bake 40-45 minutes or until toothpick comes out clean.
• Immediately pour orange juice over top of cake and sprinkle with remaining 1/2 cup sugar