Date Cake With Orange Blossom Syrup Martha Stewart Living Food

DATE CAKE WITH ORANGE-BLOSSOM SYRUP

Steps:

• Syrup: In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stir in orange-blossom water. Let cool.
• Cake: Preheat oven to 350 degrees. Brush bottom and sides of a standard 9-by-5-inch loaf pan with butter; coat with flour, tapping out excess.
• Whisk together flour, salt, baking soda, and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates.
• Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean, 40 to 45 minutes. Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan.
• Serving: Serve slices of cake with whipped cream dusted with cinnamon, and orange segments.

DATE CAKE WITH ORANGE-BLOSSOM SYRUP (MARTHA STEWART LIVING)

Steps:

• SYRUP In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stire in orange-blossom water, Let cool. CAKE 1. Preheat oven to 350F. Brush bottom and sides of a standard 9x5 loaf pan with butter; coat with flour, tapping out excess. 2. Whisk together flour, salt, baking soda and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 - 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. add flour mixture in 3 batches., alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates. 3. Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean (40 - 45 minutes). Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan. 4. Serving: Serve slices of cake with whipped cream dusted with cinnamon and orange segments

JULIE GOODWIN'S ORANGE SYRUP CAKE

Steps:

• Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
• Sift the flour and ginger. Fold into the creamy mix.
• Pour batter into a greased and lined 26 cm spring form tin.
• Bake at 150oC for 50-60 minutes (or until cooked when tested).
• Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
• Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
• Remove the cake from the pan and slice into wedges.

ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
• Sift together the flour, baking powder, baking soda, and salt.
• Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
• Add in the eggs one at a time, then add the vanilla extract and orange zest.
• In a bowl, combine orange juice and buttermilk.
• To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
• Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
• Pour the batter into you bundt cake pan and bake 50-55 minutes.
• Let cake cool at least 20 minutes before removing from bundt pan.

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.