Pucker Up And Kiss Me Cake Recipes

Steps:

• Preheat oven to 300^. Butter and flour a 12 cup bundt pan or use non stick spray.
• Sift the flour,baking powder and salt together twice. Cream the butter and 1 3/4 cups sugar until pale and fluffy about 4 minutes. Add eggs, one at a time, beating well after each addition.
• Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
• Pour the batter into the prepared pan and bake for 1 1/2 hours . or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Pole holes all over the cake with a wooden chopstick.
• Meanwhile, being the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring until the sugar is dissolved.
• Invert the cake onto a rack, over a catch pan and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temperature.

Steps:

• 1. Preheat oven to 350 F -- makes 12x8x2 or 13x9x2 cake -- Grease and lightly flour baking pan -- For best results all ingredients should be room temperature
• 2. Juice the orange and set aside for the topping.
• 3. GRIND the orange pulp and rind in a grinder or food processor along with the raisins and walnuts
• 4. SIFT together the flour, soda, salt and sugar Note: If you use Self Rising flour omit the salt and decrease the soda to 1/4 teaspoon.
• 5. ADD the butter and 3/4 cup of the milk
• 6. Beat for 2 minutes on slow speed, then beat 2 minutes at medium speed
• 7. ADD the eggs and the rest of the milk (1/2 C) and beat for 2 more minutes
• 8. FOLD in the orange/raisin/nut mixture then pour into well-greased and lightly floured pan
• 9. Bake 350 F for 40-50 minutes
• 10. DRIZZLE the orange juice over the warm cake (probably about 1/3 of a cup)
• 11. COMBINE topping ingredients and sprinkle them over the cake
• 12. DECORATE with very thin orange slices and let it finish cooling -- some people do not like the orange slices on the cake so they simply leave them off -- up to you.
• 13. ALTERNATIVE #1: Some people are more sensitive to the taste of the ground up orange rind with the pith which is what adds the slightly bitter after taste, for them, so they substitute the following for the ground up pulp and rind: 2 tsp grated orange zest, 1/4 cup fresh orange juice
• 14. ALTERNATIVE #2: Some people simply use 6 oz. frozen orange juice concentrate, thawed, divided -- instead of the orange, or the zest -- this would make preparation much speedier, too. I think it would also lack a little in flavor and texture, but would certainly not be "bad."
• 15. ALTERNATIVE #3: Kathryn May 4, 2012 at 8:25 PM said: my mom had this same recipe... almost. All the ingredients are identical except the nut topping in her recipe called for: 1/3 cup sugar, 1/3 cup chopped walnuts, and 1 tsp vinegar. Mixing them together makes a crumbly topping you sprinkle over the top while still warm after drizzling the OJ concentrate. The topping is fabulous! This was my favorite cake growing up - I would ask for it every birthday when younger until I discovered german chocolate cake. I still make this several times/year to take to work as a coffee cake for early morning meetings - it is gone in minutes.

Steps:

• 1. Preheat oven to 350. Lightly spray a cookie sheet.
• 2. In a bowl add the cake mix, pudding and country time lemonade, mix to combine.
• 3. Add the lemon juice, zest, egg and oil to cake mixture. With a spoon mix to make a dough.
• 4. Take dough and make medium balls. Place balls a few inches apart on cookie sheet. Press each ball down with a fork. Bake 10 to 15 minutes!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
• In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.

Steps:

• Preheat over to 350°F.
• Grease 13x9-inch baking pan.
• In large bowl mix cake mix, gelatin, water, eggs and oil.
• Beat on low speed of mixer until combined.
• Beat on high 2 minutes until smooth.
• Pour into prepared pan.
• Bake 35-40 minutes until toothpick inserted comes clean.
• Cool on wire rack.
• Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
• Spoon glaze over hot cake.
• Let stand until cool or serve slightly warm.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.
• Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade, or food mill, grind orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
• In a large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
• Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Drizzle reserved 1/3 cup orange juice over warm cake in pan.
• In a small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour, or until completely cooled.
• Time does not include cooling time.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13" cake pan with non-stick spray and set aside.
• Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
• Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
• In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
• Add the second cup of flour and mix on LOW for about 30 seconds.
• Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
• Shut off the mixer and scrape down the sides of the bowl.
• Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
• Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
• Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
• While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
• In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
• Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
• You can serve the cake right out of the fridge or let it come to room temperature.
• It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.