Fireside Orange Cake With Brandy Glaze Food

FIRESIDE ORANGE CAKE WITH BRANDY GLAZE

Steps:

• Preheat oven to 350*F.
• Grease and lightly flour a 9 X 2 inch springform pan.
• Sift together flour, baking soda and salt.
• Set aside.
• Cream together the butter and brown sugar until fluffy.
• Add the eggs, one at a time.
• Add the extracts to the milk and stir into the batter alternating with the flour mixture.
• Halve the orange and squeeze, reserving about 1/2 cup of the juice.
• In a food processor, grind the orange rind shells with the almonds, raisins and dates for about 45 seconds.
• Stir this into the batter.
• Pour batter into prepared pan and bake for 35 to 40 minutes, until tests done.
• In a small saucepan, heat reserved orange juice, sugar and brandy until sugar dissolves.
• While cake is still hot, prick in several places with a toothpick and spoon the sauce all over it.
• After about 20 minutes, remove from springform pan and serve.

NEW YEAR'S ORANGE AND BRANDY CAKE

Steps:

• Preheat the oven to 375°F. Grease a 10-inch round cake pan.
• In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter or butter and margarine and beat for 1 minute more. Beat in the orange juice and brandy.
• Whisk together the flour with the baking powder, baking soda and the zests in another large bowl. Add to the yolk mixture and stir with a rubber spatula until incorporated.
• In a large clean bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top. Decorate the top with almonds.
• Bake the cake for about 1 hour, or until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from the pan and serving.

ORANGE CHIFFON CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325°.
• Prepare an ungreased 10-inch tube pan.
• In a large bowl blend together the flour with sugar, baking powder and salt.
• Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
• In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
• Using a spatula gently fold in the egg whites into the flour/sugar mixture.
• Pour the batter into tube pan.
• Bake for about 50-60 minutes or until cake tests done.
• Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
• Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
• To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.