ORANGE SOUR CREAM POUND CAKE
It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.
Provided by LilPinkieJ
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
- In a bowl stir together flour, baking powder and soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
- Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
- Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.2, Carbohydrate 28.8, Fiber 0.5, Sugar 16.8, Protein 2.6
SOUR CREAM ORANGE CAKE
This recipe I found in an Alzheimer's cookbook (produced to raise money for this worthy cause). It is a wonderfully moist cake which I have made often and, when our daughter had her catering business, it was very popular. Keeps well and also freezes, but usually it never lasts that long!
Provided by waynejohn1234
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, baking powder, baking soda and salt.
- Cream butter and sugar until very light and fluffy.
- Beat in egg yolks and rinds.
- Sift dry ingredients into creamed mixture, alternating with sour cream.
- Do not overbeat.
- Beat egg whites until stiff but not dry.
- Fold in with a rubber spatula.
- Oven 325.
- well greased Bundt or tube pan.
- Bake approximately 1 hr.
- Cool 10 minutes and then turn cake onto a plate with a rim.
- Orange Syrup.
- Combine:.
- 1/2 cup orange juice, fresh.
- 2 tablespoons lemon juice.
- 1/2 cup white sugar.
- Bring to a boil and simmer about 3 mins.
- Slowly pour hot syrup over cake, allowing time for it to soak it.
Nutrition Facts : Calories 411.7, Fat 25, SaturatedFat 15.2, Cholesterol 122.4, Sodium 384.8, Carbohydrate 42.8, Fiber 0.6, Sugar 20.3, Protein 5.1
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.
SOUR CREAM ORANGE CAKE 1965
Make and share this Sour Cream Orange Cake 1965 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h
Yield 1 9 x 13 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease heavily and flour a 9 x 13 cake pan. Set aside.
- Cream butter or margarine with the sugar until light and fluffy.
- Add in the orange zest and beat well.
- Add eggs one at a time, beating after each one is added.
- Measure then sift the flour with soda three times.
- Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture.
- Fold in the dates, nuts and raisins.
- Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done.
- Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake.
- Keep in the oven baking for at least another 6 minutes longer until tester shows done.
- Cool in pan on wire rack.
Nutrition Facts : Calories 415.8, Fat 19.8, SaturatedFat 10.4, Cholesterol 74.2, Sodium 210.4, Carbohydrate 57.2, Fiber 1.6, Sugar 37.3, Protein 5.2
ORANGE POUND CAKE
This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
- While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Nutrition Facts : Calories 628 calories, Carbohydrate 95.7 g, Cholesterol 149.7 mg, Fat 25.1 g, Fiber 1.1 g, Protein 7.5 g, SaturatedFat 14.9 g, Sodium 192 mg, Sugar 70.2 g
ORANGE SWIRL-SOUR CREAM POUND CAKE
Swirl some sweetness into your favorite with this delectable recipe for Orange Swirl-Sour Cream Pound Cake that packs a little bit of wow in each rich bite.
Provided by My Food and Family
Categories Dairy
Time 2h30m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Grate zest from orange; mix with flour and baking soda until blended. Set aside. Remove white membrane from orange over small bowl to catch juices. Separate orange into sections; cut in half. Place oranges in bowl. Refrigerate until ready to use.
- Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with sour cream.
- Pour 2 cups batter into medium bowl. Add dry gelatin mix; stir until blended. Pour half the remaining (plain) batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Top alternately with spoonfuls of orange batter and remaining (plain) batter; swirl gently with knife.
- Bake 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Drain oranges, reserving juice from bowl. Mix powdered sugar and 1 Tbsp. of the reserved juice. (If needed, add remaining juice, 1/4 tsp. at a time, until glaze is of desired drizzling consistency.) Drizzle glaze over cake. Let stand until firm. Garnish plate with orange pieces just before serving.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.6635 g, Sugar 0 g, Protein 5 g
CREAMY MANDARIN ORANGE CAKE
Add sour cream and lemon pudding to make this delicious mandarin orange cake rich and moist. Creamy Mandarin Orange Cake has delicious layers of citrus.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield Makes 18 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Whisk remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.
- Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 3 g
ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE
Make and share this Orange-Chocolate Chip Pound Cake With Sour Cream Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
- Combine the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream; stir in the orange zest and vanilla.
- With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
- After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
- Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
- Let stand until the glaze is set, about 1 hour; slice and serve.
- Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
Nutrition Facts : Calories 467.9, Fat 22.9, SaturatedFat 13.7, Cholesterol 91, Sodium 292, Carbohydrate 63.6, Fiber 1.9, Sugar 42.6, Protein 5.6
CHOCOLATE ORANGE SOUR CREAM POUND CAKE
At Christmas time we were always thrilled if we received a chocolate orange. If you coarsely chop one up and add it to this tender, buttery cake you end up with a cake that will be just as well received as a chocolate orange. You can marbleize this cake or leave it as a vanilla-orange batter, with the Chocolate Orange pieces, dotted throughout the cake. Not as heavy as a pound cake, but moist and delicious. I highly recommend.
Provided by MarieRynr
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F
- Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
- Melt the chocolate and set aside.
- Cream the butter and the sugar until fluffy.
- Beat in the eggs, sour cream, orange zest and extracts , blending well.
- Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
- Stir in the milk, and then fold in the chocolate.
- Remove 1/2 up of the batter and mix with the melted chocolate.
- Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
- Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
- Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
- Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.
ORANGE CREAM CAKE III
Creamy orange flavored cake. This is an excellent summer cake!
Provided by shirleyo
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork.
- Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake.
- Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 26.1 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 218 mg, Sugar 18 g
CREAMY ORANGE CAKE
Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well.
Provided by Bea Gassman
Categories Desserts Cakes Cake Mix Cake Recipes
Time 2h20m
Yield 24
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
- In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
- In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 26 g, Cholesterol 1.4 mg, Fat 5.2 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 216.2 mg, Sugar 17.9 g
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