ORANGE CREAM CHEESE FROSTING
Great on Carrot Walnut Cookies (see recipe).
Provided by Debbie Rowe
Categories Desserts Frostings and Icings Cream Cheese
Yield 50
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
- Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
- Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g
FRESH ORANGE CAKE WITH ORANGE CREAM CHEESE FROSTING RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray. *NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break! In a large bowl sift together flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor. Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 - 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.) Assembly: Spread frosting evenly between layers and on top and sides of cake.
ORANGE CREAM CAKE
Kids of all ages will enjoy the old-fashioned flavor of this super-moist cake topped with a soft light frosting. "This dessert reminds me of the frozen Creamsicles I enjoyed as a child," remarks Star Pooley of Paradise, California.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes., Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. , In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.
Nutrition Facts :
ORANGE CAKE
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
CARROT-ORANGE CAKE WITH CREAM CHEESE FROSTING
Categories Cake Mixer Dessert Bake Thanksgiving Cream Cheese Orange Raisin Carrot Fall Birthday Bon Appétit
Yield Serves 12
Number Of Ingredients 22
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.
COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING
Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h
Yield 12 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
- Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
- Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
- Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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