ORANGE CAKE
Provided by Food Network
Categories dessert
Time 2h
Yield 1 (8-inch) cake; 4 to 6 servings
Number Of Ingredients 12
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.
ORANGE SUNSHINE CAKE
Like oranges? You're going to love this cake! There's some work involved in getting it all together, but it's worth it! Very impressive!
Provided by Mirj2338
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
- In a medium bowl, mix flour, baking powder and salt.
- In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
- Beat in orange peel.
- Pour batter evenly into prepared pans.
- Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
- Remove pans from oven and loosen cakes around edges with a small metal spatula.
- Turn cakes out onto wire racks; peel off and discard wax paper.
- Turn cakes, right-side up, and prick all over with a wooden pick.
- In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
- Cook, stirring until sugar dissolves.
- Spoon slowly over warm cakes, letting syrup soak in.
- Let cakes cook completely.
- To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
- Add orange juice.
- Stir over low heat until gelatin dissolves.
- Add butter, stir until butter melts.
- In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
- Cook over low heat 3 to 5 minutes, stirring until thickened.
- Cool to room temperature.
- Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
- Refrigerate until very thick but still spreadable, about 10 minutes.
- Do not chill too long or mixture will set.
- Use to fill Orange Sunshine Cake.
- To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
- Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
- Remove from heat; beat in vanilla.
- Use to frost Orange Sunshine Cake.
- To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
- Top with second cake layer, spread with Frosting.
- Top with remaining cake layer and spread with remaining Orange Filling.
- Frost sides of cake with remaining Frosting.
- Garnish with slivered orange peel, if desired.
ORANGE SUNSHINE CAKE
This is a delicious and easy to make cake, a favorite of my husband's throughout his childhood. It comes from his grandmother's kitchen and hopefully will continue being passed from generation to generation. It is a bright and cheerful taste for a cold winter's day.
Provided by Debbie Smith
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 6
Steps:
- Grease and lightly flour cake tin.
- Beat butter and sugar for about 5 minutes.
- Add eggs to mixture and stir.
- Add grated orange peel, sifted flour and salt.
- Stir lightly to mix.
- Pour into prepared cake tin.
- Bake in moderate oven 350 degrees F (150C) for around 40 minutes.
- (Use the juice from the orange to make the icing by mixing it with powdered sugar and butter.).
Nutrition Facts : Calories 1899.8, Fat 103.1, SaturatedFat 61.6, Cholesterol 615.8, Sodium 2562.5, Carbohydrate 223.6, Fiber 10.2, Sugar 113.9, Protein 26.9
DIABETIC SUNSHINE ORANGE CAKE
Make and share this Diabetic Sunshine Orange Cake recipe from Food.com.
Provided by Lorrie in Montreal
Categories Dessert
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Lightly coat an 8x8x2-inch baking pan with cooking spray.
- In a mixing bowl, combine margarine, sweeteners and egg.
- Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
- In medium bowl, sift together flour, baking powder,baking soda and cinnamon.
- Stir in raisins or apples and orange zest.
- Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan.
- Bake 18-20 minutes,.
- or until a wooden pick inserted in center comes out clean.
- Cool cake in pan on wire rack.
Nutrition Facts : Calories 118.8, Fat 5.6, SaturatedFat 1, Cholesterol 17.6, Sodium 178.7, Carbohydrate 15.2, Fiber 0.6, Sugar 3.9, Protein 2.2
SUNSHINE CHIFFON CAKE WITH CREAMY ORANGE FROSTING
I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Recipe #26165.
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
- In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
- Wash and dry the beaters.
- In another large mixing bowl, combine the egg whites, cream of tartar and salt.
- Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
- Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
- Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
ORANGE SUNSHINE CAKE
Orange cake with pineapple frosting - perfect for spring!
Provided by PERRAULT46
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
- Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
- To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g
ORANGE SUNSHINE CAKE
Different from all the others, this recipe calls for 2 cups of orange juice. A different twist at breakfast! From "Beyond Oatmeal: 101 Breakfast Recipes" by Carlene Duda.
Provided by Rachie P
Categories Breakfast
Time 1h
Yield 1 bundt cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Lightly grease a bundt pan.
- In large bowl, combine flours and baking soda. Add eggs one at a time and beat well.
- Boil orange juice and zest. Chill just until cool to the touch, then add to flour mixture and mix well.
- Beat butter and sugar together; blend into flour and juice mixture.
- Pour into pan and bake 35-40 minutes or until toothpick comes out clean.
- Cool on rack and invert; sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 311.3, Fat 8.2, SaturatedFat 4.3, Cholesterol 94.6, Sodium 383.5, Carbohydrate 54.5, Fiber 2.4, Sugar 30.4, Protein 6.5
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