Pumpkin And Orange Breakfast Cake With A Fresh Orange Syrup Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

Steps:

• Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
• Preheat the griddle.
• Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
• Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
• Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
• Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
• Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
• Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 cup Bundt pan.
• Combine brown sugar and shortening in large bowl.
• Beat on low speed until creamy.
• Add the eggs one a time, beating well after each addition.
• Stir in the pumpkin and water.
• Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
• Add to the pumpkin mixture, beating at low speed until well blended.
• Beat for 2 minutes at medium speed.
• Fold in the 1/2 cup of walnuts and raisins.
• Spoon into the pan.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from the pan.
• Place cake on serving plate.
• For the glaze, combine the sugar, orange peel and orange juice.
• Stir with a spoon until well blended.
• Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
• Sprinkle with additional nuts before the glaze hardens.

Steps:

• In a bowl, combine the flour and sugar. Whisk the egg, milk, orange juice, oil and vanilla until blended; stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown., Meanwhile, for syrup, combine the sugar, cornstarch and orange juice in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Serve warm with pancakes.