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.
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
ORANGE-POPPY TEA BREAD
I am a big fan of tea breads (or quick breads) and this one has a nice, citrussy quality that is a real treat. This bread does need to sit overnight in order for the flavors to blend; however, I have not included that in the preparation time, so plan accordingly.
Provided by JackieOhNo
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Grease a 9x5-inch loaf pan.
- In a large bowl, beat sour cream, sugar and butter with an electric mixer until light and fluffy. Beat in eggs, poppy seeds, orange rind, and orange juice until well mixed.
- Add flour, baking powder, baking soda, and salt. Beat at low speed, scraping down sides of bowl occasionally, until combined.
- Spoon batter into greased loaf pan and bake 50-55 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack for about 5 minutes, then remove bread from pan and cool completely. Wrap and plastic wrap and let sit overnight.
- To serve, place tea bread on serving plate and cut into slices.
Nutrition Facts : Calories 2958.9, Fat 153.1, SaturatedFat 88.7, Cholesterol 735.6, Sodium 3930, Carbohydrate 356.3, Fiber 9.2, Sugar 160.9, Protein 46
ORANGE PECAN BREAD
My husband loves this bread. Whenever I ask him to suggest a nice tea bread, he says, "What about that orange-pecan stuff?" -Sondra Feldstein, Bondurant, Iowa.
Provided by Taste of Home
Time 55m
Yield 1 loaf (6 slices).
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,
Nutrition Facts : Calories 229 calories, Fat 13g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE TEA BREAD
This recipe is from the 1983 Southern Living Christmas Book. I have made this is past with lots of raves.
Provided by Maryland Jim
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine flour, sugar, salt, and soda, add the remaining ingredients, mixing well. Pour into a greased 9X5 loaf pan. Bake at 350 for 50-60 minutes.
Nutrition Facts : Calories 2643.1, Fat 132.2, SaturatedFat 37.9, Cholesterol 308, Sodium 4068.9, Carbohydrate 332.9, Fiber 18.1, Sugar 125.9, Protein 44.4
MUMMY'S TEA BREAD
This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish.
Provided by CR de Q
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
- Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
- Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
- Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 65.1 g, Cholesterol 20.6 mg, Fat 9.1 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 320.4 mg, Sugar 39.5 g
ORANGE BREAD
"This recipe from my grandma is an oldie but a goodie," promises Sue Gronholz from Beaver Dam, Wisconsin. "The peel of an orange (not the juice) provides the sunny flavor in these nut-studded loaves. Slices are especially yummy spread with cream cheese."
Provided by Taste of Home
Time 50m
Yield 3 mini loaves.
Number Of Ingredients 8
Steps:
- Peel orange (save fruit for another use). Place the peel in a small saucepan and cover with water; cook over medium-high heat for 5 minutes. Drain. Cover peel again with water and cook for 3 minutes; drain. Finely chop peel; set aside. , In a bowl, combine flour, sugar, baking powder and salt. Combine egg and milk; stir into dry ingredients just until combined. Fold in nuts and orange peel. Pour batter into three greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
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