Wholeorangecake Recipes
ORANGE CAKE
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Provided by Angie LaSala
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g
WHOLE-ORANGE SNACK CAKE
It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet. A high-speed blender is the best way to process the orange, but a food processor works too. You want the purée to be as smooth as possible. While the cake bakes, prepare an easy orange glaze. For that step - or any recipe requiring both orange zest and juice - be sure to zest your orange before juicing it, as it's much more difficult the other way around.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
- Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
- Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
- While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
- Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.
WHOLE ORANGE CAKE
I have made this cake a few times already and everybody loved it! The secret for this cake is that it uses a whole orange (skin and all). If you prefer, you can replace the raisins by dates.
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease a 13x9 inch cake pan.
- Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside.
- Combine remaining cake ingredients in large mixer bowl. Beat on low speed just until blended, then on medium speed for 3 minutes. Stir in orange raisin mixture. Spread batter evenly in prepared pan.
- Bake for 35 to 40 minutes. Cool completely.
- Frosting: beat together all ingredients until smooth and creamy. Spread over cake.
ORANGE DARK CHOCOLATE CAKE
So quick and easy. The orange is used with the skin on. I add chocolate chips and nuts to this recipe, so have listed the variation as an option. I suppose you could use any nuts realy or even some dried fruit. This is a very moist cake, so I serve it warm with cream, but it can be served cold with a citrus icing.
Provided by Tisme
Categories Oranges
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the orange.
- Cut the orange into quarters and remove the pips.
- Place the first 5 ingredients into a food processor and blend until smooth.
- If using the optional ingredients, wait until the mix is well blended, and add the choc chips only, blend chips until just chopped. After blending choc chips, stir in the nuts if using.
- Pour mix into a greased and lined 20cm baking tin and bake at 180dg for 50 minutes.
- Serve warm with cream, or let cake cool and ice.
Nutrition Facts : Calories 594.9, Fat 34.6, SaturatedFat 19.5, Cholesterol 164.2, Sodium 708.2, Carbohydrate 66.2, Fiber 2.5, Sugar 40.4, Protein 8.1
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