Calendula And Orange Cake Food

INCREDIBLY COOL AND REFRESHING MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch pan (I use a pyrex baking pan so I can serve the cake right in the pan).
• In a large bowl, combine cake mix, eggs, oil and ONE can of oranges with juice.
• Mix by hand or with mixer until smooth (you will still see bits of oranges).
• Pour into prepared pan.
• Bake for 30-40 minutes or until thin steak knife inserted in center come out clean.
• Allow to cool completely on rack.
• In a large bowl, mix whipped topping, the other can of mandarin oranges with juice and dry pudding mix until well combined and smooth.
• Spread on cooled cake.

ORANGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

ORANGE POUND CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Preheat oven to 350*F degrees.
• Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
• Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
• With vegetable peeler remove peel from orange; coarsely chop.
• Cut orange in half and squeeze 1/2 cup juice.
• Process sugar and peel in food processor, pulsing until peel is finely chopped.
• Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
• Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
• Beat in egg and egg whites, one at a time, beating well after each addition.
• At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
• Spoon batter into prepared pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 15 minutes; invert and remove pan.
• Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
• Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
• Uncover and cook until sugar turns amber, 5 to 6 minutes.
• Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
• Return to heat and cook, stirring, until sugar dissolves.
• Cool sauce and serve with cake.

CALENDULA AND ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Separate eggs and beat whites until they form stiff peaks.
• Cream butter and sugar together and add egg yolks, lemon rind, orange rind, sour cream and yogurt. Blend till smooth.
• Sift dry ingredients together.
• Slowly add dry ingredients to butter mixture, mixing well.
• Gently fold in beaten egg whites and calendula petals.
• Butter and flour an angel food cake pan then pour in cake batter.
• Bake for 60 minute.
• Remove from oven and cool in pan 10 min, before removing to a cooling rack and allowing to cool completely.
• Combine orange juice, Grand Marnier, lemon juice, and1/4 cup granulated sugar in a saucepan over a low heat.
• Bring to a boil, and then simmer for 3 minute.
• Pour hot syrup over cooled cake and garnish with calendula petals.