Orange Rind Cake Recipes

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:

• Grind orange peel and raisins together three times or place in food processor and chip fine. Preheat oven to 325° Cream sugar and butter. Add eggs and buttermilk; mix thoroughly. Sift together flour, salt, baking soda and stir into batter. Mix in ground peel and raisins with walnuts. Pour into well greased 9 or 10 inch springform or tube pan. Bake 45 to 50 minutes or until cake tests done. Do not use bundt pan – cakes gets too brown. Syrup: Heat orange juice, sugar and rum together until sugar is dissolved. When cake is done let stand 10 minutes (no longer) and remove from pan. Reinvert and slowly pour juice mix over cake. Allow to stand overnight, or even better, several days. Store at room temperature if to be eaten in a few days; in refrigerator if longer. Makes 8 to 10 large or 20 small servings.

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

Steps:

• Put raisins, nuts and zest through a grinder.
• Set aside.
• Cream butter with sugar; stir in eggs and buttermilk, mixing well.
• Add soda, flour and ground mixture.
• Pour batter into a greased and floured bundt pan.
• Bake in a 350 oven 45 to 60 minutes.
• Dust with confectioners sugar.

Steps:

• Combine raisins, nuts, and orange peel; put thru food grinder; set aside.
• Cream together 1 c sugar and butter.
• Add eggs and vanilla, beating until fluffy.
• Stir in ground orange peel-nut mixture.
• Sift together cake flour, baking soda, and salt; add to creamed mixture alternatively with buttermilk, beating well after each addition.
• Turn batter into greased 9x9x2" baking pan.
• Bake at 350 degrees appx 45 minutes, or until toothpick comes out clean.
• In small saucepan, heat together 1 cup sugar and orange juice until sugar dissolves.
• Prick top of cake all over w/ fork.
• Spoon orange juice mixture over warm cake.

Steps:

• Preheat oven to 350°F
• Sift together matzo cake meal, potato starch and salt, 3 times; set aside.
• In large mixing bowl beat egg yolks until thick. Gradually add 1/2 cup sugar, lemon juice and orange rind. Continue beating until thick and fluffy. Fold in sifted dry ingredients.
• In separate bowl beat egg whites until foamy. Add remaining 1/2 cup sugar gradually. Beat until stiff peaks form. Fold egg yolk mixture into egg whites.
• Spoon into ungreased 10-inch springform tube pan. Bake for 45-50 minutes. Invert pan until cake is cool.

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.

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.

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

Steps:

• Prepare the oranges by cutting off one end. Save the parts cut off for later. Remove the pulp from the oranges, but leave the rinds intacts!
• Make the cake batter with the cake mix, eggs, oil, and water. Stir well.
• Pour the cake batter in the orange rinds, about 1/2 full. Put the tops of the oranges back on the orange. Wrap the oranges in aluminum foil.
• Lay the wrapped oranges into the hot coals from a campfire. Cook for about an hour or until the cakes are cooked through.
• Enjoy Eating out of the orange rind!

Steps:

• For cake:
• Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
• Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
• For Frosting:
• Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
• Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.