ORANGE BUNDT CAKE
Full of flavor and oh so moist.
Provided by Amy
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease (with butter or oil) and flour your mini bundt pan or 1 large bundt pan*(see notes) very well, careful to get into all the crevices.
- Combine orange juice, vegetable oil, eggs, honey, vanilla extract and orange zest in a large bowl. Stir until combined.
- Add the flour, baking powder and sugar to the wet mixture and mix just until combined.
- Pour cakes evenly into pan and bake for 20-25 minutes or until they spring back when touched.
- Let cakes cool in pan for 10 minutes, then carefully remove and place on cooling rack. You may have to run a knife down the edges carefully to loosen.
Nutrition Facts : Carbohydrate 65 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 55 mg, Sodium 142 mg, Fiber 1 g, Sugar 38 g, Calories 371 kcal, ServingSize 1 serving
HONEY CAKE WITH ORANGE GLAZE
Easy to make dessert for Rosh Hashanah, with a delectable orange glaze to add more flavor.
Provided by Savannah
Categories Desserts Frostings and Icings Dessert Glazes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
- Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
- In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 86.7 g, Cholesterol 72.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 239.8 mg, Sugar 53.1 g
FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE
Steps:
- Preheat the oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.
ORANGE POUND CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h20m
Yield 2 cakes
Number Of Ingredients 13
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.
ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 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. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Nutrition Facts :
HONEY CAKE
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah.
Provided by Kemp Minifie
Categories Cake Chocolate Dessert Bake Rosh Hashanah/Yom Kippur Honey Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) Bundt cake
Number Of Ingredients 22
Steps:
- For cake:
- Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
- Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
- Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
- Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
- Let cake cool in the pan on a rack for 20 minutes.
- Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
- For glaze:
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
- Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
- Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
- Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
HONEY GLAZED ORANGE BUNDT CAKE
We are big fans of Bundt cakes and this one is delish. Between the cake itself and the honey glaze, there is a good bit of orange flavor in this cake. Adding cream cheese to the mix makes the cake super moist. The honey orange glaze soaks into the warm cake and adds a pop of sweetness. Everyone will be all smiles when they take a bite of this Bundt cake.
Provided by Mary Louise @BlueRibbonBaking
Categories Cakes
Number Of Ingredients 13
Steps:
- In a large bowl blend cake mix, sugar, orange peel, nutmeg, water, 1/4 c frozen orange juice, cream cheese, and eggs. Beat for two minutes at the highest speed.
- Pour batter into a greased and floured (12 cup) Bundt pan.
- Bake at 350 degrees for 45-50 minutes or until cake tests done.
- While the cake is baking prepare glaze/topping. In a saucepan add sugar, honey, water, and orange juice. Boil for 2 minutes. Let cool until the cake is done.
- When the cake is removed from the oven, pour the cooled glaze over the cake. Let cake cool in the pan for 30 minutes.
- When cool turn the cake onto a serving plate.
GLAZED ORANGE MINI BUNDT® CAKES
Almond flour-based cake. Great alkalizing recipe.
Provided by nvfostermom
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h4m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.
- Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.
- Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.
- Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 36.9 g, Cholesterol 63.1 mg, Fat 19.9 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 13.1 g, Sodium 433.4 mg, Sugar 20.3 g
CHOCOLATE, ORANGE AND HONEY CAKE
Steps:
- For Cake:
- Position rack in center of oven and preheat oven to 350°F. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
- Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
- Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
- For Glaze:
- Melt margarine in heavy large saucepan over low heat. Add chocolate and stir until melted and smooth. Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable, about 2 hours.
- Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 cups chocolate glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes.
- Rewarm remaining chocolate glaze over very low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Reserve glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before servings.)
- Garnish cake with flowers and orange peel strips if desired.
THE BEST HONEY BUNDT CAKE
This is a wonderful honey cake recipe, I have been making this for years, it always turns out fantastic, the addition of tea makes it taste so good, and moist, you will love this recipe, I am sure. ENJOY!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 1 Bundt cake
Number Of Ingredients 17
Steps:
- Set oven to 325 degrees.
- Set oven rack to middle position.
- Grease a Bundt pan.
- In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
- In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
- In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
- Beat in oil and vanilla or brandy (if using).
- Beat in sugar 2 tablespoons at a time until well blended.
- Alternately fold in flour and honey mixture (batter will be fairly thin).
- Add/fold in raisins.
- Pour batter into prepared Bundt pan.
- Bake in center oven for 60-70 mins, or until cake tests done.
- To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.
Nutrition Facts : Calories 5084.7, Fat 78.7, SaturatedFat 15.2, Cholesterol 846, Sodium 2266.5, Carbohydrate 1069.1, Fiber 19.5, Sugar 766.9, Protein 67.6
ORANGE GLAZE
Make and share this Orange Glaze recipe from Food.com.
Provided by Kim19068
Categories Dessert
Time 5m
Yield 1-2 cups
Number Of Ingredients 2
Steps:
- Combine both in a small bowl.
- Spread over Danish taste Great on a white cake also.
- This is the recipe I use to top my Danish with.
Nutrition Facts : Calories 579.7, Fat 0.3, Sodium 3.3, Carbohydrate 146.6, Fiber 0.6, Sugar 144, Protein 1.7
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- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray the inside of a 10 inch bundt pan with nonstick spray or grease thoroughly with butter. Set aside.
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