ORANGE-CRANBERRY BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
- In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
- Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
ORANGE POPPY BUNDT CAKE
A bundt is the perfect cake to make when you want a beautiful show-stopper without the fuss of frosting. It emerges from its namesake pan looking gorgeous every time, and a simple glaze makes the cake even more mouth-watering.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour a 10- to 15-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, salt, and baking soda and set aside. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add the orange zest. Then beat in the eggs and egg yolks 1 at a time. Beat in the poppy seeds and vanilla extract. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture.
- Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 50 minutes. Transfer to a rack to cool for 15 minutes, then flip the cake out and let it cool completely.
- For the glaze: In a medium bowl, whisk together the confectioners' sugar and orange zest and juice. Drizzle the cake with the glaze to serve.
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.
BOURBON PECAN CAKE
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
- In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
- Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
- For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
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 :
ORANGE BUNDT CAKE
Bundt cakes are super easy to make. Made this recipe up myself. I used the same ratios of wet to dry ingredients from "Death by Chocolate" recipe. Worked also well with Blueberry, Lemon, and Raspberry variations. Will post those separately if anybody wants them.
Provided by Chef Booshman
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Beat eggs, sour cream, orange juice, and oil together in a large bowl until thoroughly mixed.
- Add cake mix, pudding mix, food coloring and orange zest.
- Beat until smooth.
- Spray Bundt pan with vegetalbe oil spray (PAM).
- Pour into Bundt or tube pan and bake for 1 hour.
- When cool, cover pan with a dinner plate. Invert to remove cake from pan.
- Sift powdered sugar on top of cake.
Nutrition Facts : Calories 518.2, Fat 28.7, SaturatedFat 6.2, Cholesterol 108, Sodium 536.4, Carbohydrate 59.3, Fiber 1.4, Sugar 43.5, Protein 6.9
ORANGE PECAN FRENCH TOAST
My husband and I were vacationing recently and had this lovely French toast at a bed and breakfast. When we came back home, I kept missing it so I called them up and requested it. They actually gave me the recipe over the phone! I generally halve the recipe for my husband and I, and bake it in an 8 inch square pan. Reheats well in the toaster oven. I served it to my in-laws recently and they loved it. Serve with a little sweetened whipped cream and berries!
Provided by SR
Categories Breakfast and Brunch French Toast Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
- In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
- Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 35.8 g, Cholesterol 45.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 165.8 mg, Sugar 25.3 g
PECAN CARROT BUNDT CAKE
The pecans and citrus flavor make this dessert special. It's a moist cake with sweet, creamy frosting. -Joan Taylor, Adrian, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.
Nutrition Facts : Calories 487 calories, Fat 23g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 367mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.
ORANGE-PECAN PASSOVER BUNDT CAKE
This moist cake has an delicious citrus flavour and an excellent texture. It's from "Bon Appétit" (April 1992). It keeps very well- up to a week or more! The recipe also works very well with toasted Passover macaroons. Toast them in the oven at 250F until completely dry and then process them into coarse crumbs. If you do not have a large food processer you may need to process the mandle cuts (or other cookies) and then add the sugar and the nuts. Use a nonstick pan and don't overbake. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)
Provided by blucoat
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
- Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
- Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely.
- Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
Nutrition Facts : Calories 400.8, Fat 23.5, SaturatedFat 3.1, Cholesterol 122.4, Sodium 137.6, Carbohydrate 45.1, Fiber 3.4, Sugar 36.3, Protein 6.5
ORANGE PECAN BUNDT CAKE
Make and share this Orange Pecan Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
- Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugars on medium speed for 2-3 minutes, until light and fluffy.
- Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest.
- With the mixer on low, add the flour mixture (in three increments) alternating with the orange juice (in two increments), beginning and ending with flour and beating until well incorporated.
- Stir in pecans.
- In another mixer bowl and using the whisk attachment, beat the egg whites on medium speed until stiff peaks form ; fold gently into the batter.
- Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean.
- Meanwhile, make the syrup-in a small nonreactive saucepan over med-low heat, combine the sugar and orange juice, bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency.
- Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack.
- Brush the top and sides of the hot cake generously with the syrup and let it cool for at least 30 minutes more before serving.
- Serve warm or at room temperature.
- The cake will keep in an airtight container at room temperature for up to 2 days.
ORANGE-PECAN BUNDT CAKE
Categories Cake Dessert Bake Passover Orange Pecan Kosher Bon Appétit Kidney Friendly
Yield Serves 12
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F. Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
- Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
- Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)
- Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF
This is one of my most treasured recipes. Flaky refrig biscuits are filled with cream cheese, dredged in butter, rolled sugar, pecans, orange zest. Baked in a bundt pan, the loaf is inverted and drizzled with a glaze. Pull off a danish and slip into bliss.
Provided by nott2339
Categories Breakfast
Time 1h15m
Yield 1 10 inch coffee cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, pecans, orange zest.
- Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
- Cut cream cheese into 20 pieces.
- Place one piece of cream cheese on each of 20 biscuit halves.
- Top with remaining biscuits halves and pinch the edges to seal them.
- Dip filled biscuits in melted butter.
- Dredge in the sugar mixture. I do have to make extra mixture sometimes.
- Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
- Drizzle with remaining butter and sugar mixture.
- Bake at 350 degrees for 45 minutes, or until golden brown.
- Immediately invert onto a wire rack.
- Combine powdered sugar and orange juice, and drizzle over the danish.
- Serve immediately.
Nutrition Facts : Calories 420.7, Fat 19.6, SaturatedFat 8.9, Cholesterol 33.8, Sodium 511.9, Carbohydrate 58.2, Fiber 0.6, Sugar 27.2, Protein 5.1
ORANGE-PEAR BUNDT CAKE
I like to fiddle with recipes, sometimes combining them...this is a gem. I hope you will enjoy it as much as we do plus I have made it lowfat! You may use some Splenda for a portion of the sugar if desired. To save more calories, omit the glaze and just enjoy the cake plain - it's refreshing! Ovens vary; remember to lower the temperature 25 degrees if using a dark bundt pan.
Provided by Debaylady
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
- In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
- In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
- Add the egg whites and vanilla. Using a mixture on medium, beat together.
- Add the flour mixture; stir gently then use low speed to beat 1 minute.
- Add the sour cream and orange zest. Beat 1 minute using low speed.
- Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
- Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
- Glaze:.
- 1.5 cups confectionary sugar.
- 1/8 teaspoons ground nutmeg.
- 2 tablespoons orange juice, freshly squeezed.
- 2 teaspoons orange zest, freshly grated.
- In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.
Nutrition Facts : Calories 309.5, Fat 9.9, SaturatedFat 2.8, Cholesterol 8.8, Sodium 206.5, Carbohydrate 50.8, Fiber 1, Sugar 28.3, Protein 4.9
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.
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