Aunt Daisys Orange Juice Cake Food

ORANGE JUICE CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
• In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.
• Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
• In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
• Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.

JUICY ORANGE CAKE

Steps:

• Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
• Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
• In a separate bowl, sift together flour, baking soda and salt.
• In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
• At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
• Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
• Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
• When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
• Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
• Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.

FLORIDA ORANGE CAKE

Steps:

• In a large bowl, combine the cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioners' sugar. Spread over cake. Store in the refrigerator.

AUNT VERNA'S ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

AUNT DAISY'S ORANGE JUICE CAKE

Steps:

• Preheat oven to 350 degrees. Mix together. Don't over-mix! Spray bundt cake pan. Sprinkle chopped pecans on the bottom of the pan. Pour cake mix evenly in bundt pan. Bake for 30-45 minutes. You know when it is done when it starts to pull away from the sides and the inside ring. While baking, make your glaze.
• Combine butter, sugar and juice in small saucepan. Bring to a boil and turn off. When cake comes out of the oven, stir glaze well before spooning over hot cake so that the butter gets mixed back inches (When it sits the butter settles to the top.) The glaze will eventually seep through the cake giving it a juicey moistness all over. This is what your cake will look like after the glaze settles inches Let it sit for 1 hour before removing from your pan. To remove from pan, place your plate upside down over the bundt pan and flip.

FLORENCE'S ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F. Brush the sides of 2 (8-inch) sandwich or cake pans or a (11-inch) springform pan with melted butter, and dust with flour. Line the base of each pan with greaseproof or parchment paper.
• Cream the 2 sticks butter in a large bowl or in an electric food mixer until soft. Gradually add the sugar, and orange zest, and continue to beat until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well between each addition. Sift the 8 ounces flour and baking powder into the mixture, and stir. Gently, stir in 1 tablespoon of the orange juice.
• Divide the mixture evenly between the 2 prepared pans, making a slight hollow in the center of each cake so that it will rise evenly without forming a peak. Bake in the oven until a skewer comes out clean when inserted into the center of the cakes, about 25 to 30 minutes. Let the cakes sit for 5 minutes, and then turn out onto a wire rack, and cool completely.
• To make the orange filling: Cream the butter until very soft, and then add the sugar and orange zest. Gradually beat in 1 tablespoon of the orange juice to create a smooth, soft mixture.
• To make the glace icing: Add enough orange juice to the sugar for a spreadable icing. If it is too soft, it will run off the cake, but if it is too stiff, it will be difficult to spread.
• When the cakes are cool, carefully slice each cake in half horizontally. If baking a single cake, slice the cake horizontally into two or three even layers. Spread the orange filling between the cake layers, and sandwich the pieces together. Using a palette knife, spread the glace icing over the top and sides, and decorate with the crystallized flowers, if using.

ORANGE JUICE CAKE

Steps:

• Preheat oven to 325 degrees.
• Mix cake mix, pudding mix, eggs, oil, and orange juice together.
• Pour in a well-greased Bundt pan and bake for 35-40 minutes.
• For glaze, melt butter in a sauce pan and add sugar and orange juice and bring to a boil, stirring constantly.
• After removing cake from oven, pour glaze on cake and allow to set for 15 to 20 minutes, then invert onto plate.

EASY ORANGE JUICE CAKE

Steps:

• Sift flour, baking powder, salt and baking soda together 3 times.
• In a separate bowl, cream butter and orange rind together.
• Gradually add sugar, creaming together until light and fluffy.
• Add eggs one at a time, beating thoroughly after each addition.
• Then add flour mixture, alternating first with the milk; then with the orange juice, beating until smooth.
• Pour batter into 2 well greased 9 inch pans and bake for 25 minutes at 375 degrees Fahrenheit.

AUNT IDA'S PASSOVER SPONGE CAKE

Steps:

• Sift cake meal and potato starch together and set aside.
• Add oil and vanilla to egg yolks.
• Add sugar and salt while beating.
• Continuing to beat, add orange juice alternately with sifted dry ingredients.
• Beat some more until creamy.
• Beat egg whites until stiff, and fold into egg yolk mixture.
• Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
• for 50-60 minutes.
• (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).

DAISY'S FRUITCAKE

Steps:

• Line three 8x4-in. loaf pans with waxed paper; grease the paper and set aside. In a large bowl, combine apples, sugar and apple juice; let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture; mix well. Combine the flour, apple pie spice, baking soda and salt; add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Cool completely.