ORANGE LAYER CAKE
This tender, flavorful orange layer cake is made with fresh orange juice and zest and is frosted with a tangy orange cream cheese icing.
Provided by Ann Otis
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In a stand mixer fitted with the paddle attachment, cream together the butter, oil and sugar on medium speed until light and fluffy, about 3-4 minutes.
- To the stand mixer bowl, add the eggs, egg yolk, vanilla and orange zest. Beat until well combined, scraping down the sides of the bowl as needed.
- In a measuring cup, combine the milk and orange juice.
- With the mixer on low speed, alternate adding the flour mixture and milk/OJ mixture, in 3 instalments each, beating until JUST combined (do not over beat).
- Remove the bowl from the stand mixer and give it a good stir with a rubber spatula, scraping the bottom and sides of the bowl. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow the layers to cool in the pan for 15-20 minutes and turn them over onto a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth. Beat in the vanilla extract and orange zest.
- Add the confectioner's sugar, one cup at a time, until the frosting is smooth and creamy. If you think it is too soft, put the bowl in the refrigerator for about an hour to firm up.
- Place one cake layer on a plate or turntable, and using an offset spatula, frost the top with about 1 cup of frosting. Place the second layer upside down on top and frost the top and sides of the cake. Decorate with orange slices if desired.
Nutrition Facts : Calories 612 kcal, Carbohydrate 86 g, Protein 6 g, Fat 28 g, SaturatedFat 18 g, Cholesterol 120 mg, Sodium 231 mg, Fiber 1 g, Sugar 66 g, ServingSize 1 serving
ORANGE CREAM CHEESE FROSTING
Great on Carrot Walnut Cookies (see recipe).
Provided by Debbie Rowe
Categories Desserts Frostings and Icings Cream Cheese
Yield 50
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
- Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
- Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 6.3 g, Cholesterol 3.1 mg, Fat 2.2 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.8 g, Sodium 8.4 mg, Sugar 6 g
ORANGE CREAM CHEESE FROSTING
This Frosting goes really well with my Chocolate Pumpkin Cake recipe. It also goes well with any Spice, or Carrot Cake. It is Scrumptious!!
Provided by jennifer a.
Categories Dessert
Time 15m
Yield 1 One 8-inch 3-layer cake or 36 cupcakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
- Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
- Add the food coloring and gently stir until the color is uniform.
- Chill the frosting until ready to ice the cupcakes or cake.
Nutrition Facts : Calories 170.3, Fat 6.9, SaturatedFat 4, Cholesterol 20.7, Sodium 41.4, Carbohydrate 27.2, Sugar 26.6, Protein 0.8
FRESH ORANGE CREAM CHEESE FROSTING
Make and share this Fresh Orange Cream Cheese Frosting recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all together.
- Frost cake or cupcakes.
Nutrition Facts : Calories 1512.5, Fat 85.8, SaturatedFat 54.1, Cholesterol 246.8, Sodium 664.6, Carbohydrate 184.6, Fiber 0.3, Sugar 177.8, Protein 9.2
COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING
Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h
Yield 12 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
- Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
- Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
- Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
ORANGE CREAM CHEESE POUND CAKE
This is another recipe I've had for years and won several baking contests with. It is very easy and VERY good, especially if you like orange.
Provided by Sherrybeth
Categories Dessert
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese together until smooth and creamy.
- Add the sugar, one cup at a time and blend well.
- Add 2 eggs; then one cup flour and blend until mixed.
- Add 2 more eggs; then another cup of flour and blend until mixed.
- Add last 2 eggs and last cup flour and blend well.
- Add salt, orange extract and orange peel and blend until well mixed.
- Grease and flour a bundt pan and pour cake dough into bundt pan.
- IN A COLD OVEN, place the cake pan and turn oven on to 300 degrees.
- Cook for 2 hours or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 620.6, Fat 32.4, SaturatedFat 19.6, Cholesterol 187.6, Sodium 303.7, Carbohydrate 75.1, Fiber 0.9, Sugar 50.6, Protein 8.1
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