Banana Citrus Cake With Orange Syrup Food

OLD-FASHIONED BANANA CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
• In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
• Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
• Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

CITRUS SUNSHINE POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
• Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
• Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
• Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
• When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.

BANANA CAKE WITH ORANGE ICING

Steps:

• In bowl, cream margarine; add sugar and beat well.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla, bananas, and orange rind.
• Mix together flour, baking powder and baking soda; beat into egg mixture alternately with milk.
• Spray tube pan or 9 inch sqare pan with nonstick coating; spoon in batter.
• Bake in 350 oven for 40 minutes or until cake springs back when pressed in center.
• Let cool in pan for 10 minutes; remove from pan and let cool on rack.
• Orange Icing:.
• In small bowl, combine sugar, yogurt, orange rind and juice; mix until smooth.
• Spread over cake.
• Cut into wedges.

BANANA CITRUS CAKE WITH ORANGE SYRUP

Steps:

• Cream butter and sugar in small bowl with electric mixer until light anf fluffy.
• Add eggs one at a time, beating well after each addition.
• Process or blend bananas, lemon and orange juices until smooth and liquified.
• Stir sifted flour and soda and banana mixture into creamed mixture.
• Pour into well greased lightly floured loaf tin.
• Bake in moderate oven for about 40 minutes.
• Stand for 5 minutes.
• Invert tin onto a wire rack, stand for a further 10 minutes before removing from the tin.
• For the syrup, combine sugar, water and orange juice in a pan, bring to the boil and pour it onto the cake whilst hot.

UPSIDE-DOWN OMBRé CITRUS CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Generously grease an 8 x 11-inch baking dish with nonstick spray.
• Make the orange syrup: Add the butter, sugar, and orange juice to a small saucepan. Whisk to combine, then cook over medium heat until the sugar dissolves, stirring occasionally to prevent burning, 4-5 minutes.
• Pour the orange syrup into the prepared baking dish. Starting from a short side of the baking dish, arrange the blood orange slices vertically, overlapping slightly to fit as many slices as possible (this will help keep the citrus in place during baking). Continue with the cara cara slices, then navel orange slices, then Meyer lemon slices to create an ombré effect.
• Make the cake batter: Add the eggs, sour cream, water, melted butter, orange zest and juice, and vanilla to a large bowl and whisk to combine. Add the cake mix and pudding mix and fold with a rubber spatula to incorporate. Pour the batter into the baking dish, spreading evenly.
• Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool for 15 minutes, then invert onto a serving platter. Let cool completely before slicing and serving.
• Enjoy!

CITRUS, ALMOND & YOGURT CAKE

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

STICKY CITRUS SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
• Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
• Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
• Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

SIMPLE ORANGE BANANA BUNDT CAKE

Steps:

• Preheat oven 350*.
• Spray pam in a bundt pan.
• In large mixing bowl add flour, sugar, baking powder, and soda. (Mix nutmeg if you want to use now) Mix well.
• Add shortening. Cut in with a rocker or fork until it is mixed.
• Use a zest knife and get the rind off of one half of orange and add.
• Juice the orange. Add milk to make 1 cup.
• It is ok if the pulp gets used. In fact I use most of the pulp, pulse it in a blender until it is broken a little.
• Add to flour mixture.
• Use a mixer to blend on low speed.
• Add eggs and mix again.
• Add sliced banana and stir in with a spoon.
• Pour into bundt pan.
• If you use nuts and cherries, pour a little batter in the pan, then spread nuts and cherries, then the batter again.
• Bake. 45 to 50 minutes When the top springs back when touched and sides start to shrink away from the pan, it is done.
• Take out of oven and let set 15 minutes before inverting on plate. Serve plain or any glaze or frosting.

BANANA CAKE

Steps:

• In a large bowl, combine the cake and pudding mixes, water, oil, eggs and extract. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes. , Line a 13x9-in. baking pan with waxed paper; grease and flour paper. Pour batter into prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost.