Italian Orange Bundt Cake Food

BLOOD ORANGE OLIVE OIL BUNDT CAKE

Steps:

• Heat oven to 325F degrees. Spray an 11-cup Bundt pan (the regular size) with nonstick spray, and sprinkle lightly with flour. Tilt the pan and tap, tilt and tap, until flour lightly coats the inside, including the center post.
• In the bowl of a stand mixer, beat together the eggs, sugar and salt until the eggs are pale yellow, about 1-2 minutes. Add zest of a blood orange and zest of a lemon and mix. Add olive oil, milk, 3 tablespoons blood orange juice and almond extract and mix well.
• Measure flour and baking soda into a separate bowl and whisk to combine. Add this flour mixture to the wet mixture, and mix on low for a few seconds, to combine. Do not over mix or you will make a tough cake because you will have developed the gluten in the flour.
• Pour into prepared Bundt pan and bake for about 35 minutes, until cake is golden brown on top and a wooden toothpick or skewer stuck into the center comes out clean.
• When cake is done, remove from oven and allow to cool in pan for 20 or so minutes. Run a thin plastic spatula around the edge where the cake meets the pan, just to loosen it. Place a wire cooling rack on top of the pan, and, holding the cake pan AND the rack together, invert the warm cake onto the rack. Put the rack with cake onto the counter, and gently and slowly remove the cake pan, revealing your gorgeous Bundt cake.
• Allow to cool completely, at least an hour or even more.
• Make glaze: While cake is cooling, make the glaze. In a small, deep bowl, use a small spoon to stir together powdered sugar, blood orange juice, half and half and vanilla. The glaze will be slightly pink from the blood orange juice. When cake is entirely cool, drizzle all the glaze over the cake. (If you add the glaze while the cake is hot, it will soak in and won't be as visible.)
• Slice and serve. Serves 8-10, maybe 12, depending on size of slices.

ITALIAN ORANGE BUNDT CAKE

Steps:

• Pre-heat oven to 350° (180° celsius), lightly grease and flour a 9 ½-10 inch (24 cm) bundt pan.
• In a medium bowl whisk together the flour, baking powder, baking soda, zest and salt.
• Beat together the eggs and sugar until light about 3-5 minutes.
• Beat together the vegetable oil, yogurt and milk, 2 minutes, then add the dry ingredients and combine. Add the egg mixture and beat for 2 minutes until smooth and completely combined.
• Pour into the prepared pan and bake for approximately 20-30* minutes. Check for doneness with a toothpick. Let the cake cool in the pan, then remove to a wire rack or plate, dust with powdered sugar before serving if desired or serve with a dollop of chantilly cream.

ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat eggs, sour cream, orange juice, and oil together in a large bowl until thoroughly mixed.
• Add cake mix, pudding mix, food coloring and orange zest.
• Beat until smooth.
• Spray Bundt pan with vegetalbe oil spray (PAM).
• Pour into Bundt or tube pan and bake for 1 hour.
• When cool, cover pan with a dinner plate. Invert to remove cake from pan.
• Sift powdered sugar on top of cake.

ORANGE-SOAKED BUNDT CAKE

Steps:

• Heat the oven to 350°F Butter and flour a 10-inch tube pan or 12-cup bundt pan.
• To make the cake-- Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minute.
• To make the syrup and glaze-- While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar.
• When the cake is done, set the pan on a rack to cool for 5 minute With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1/2 hour; repeat with another 1/3 cup of syrup and let stand another 1/2 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.
• When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 minute before slicing and serving.

ITALIAN ORANGE CAKE

Steps:

• Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
• In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
• Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.

CIAMBELLA ORANGE ITALIAN CAKE

Steps:

• Preheat oven to 350 Degrees F.
• Oil and then flour a bundt 10 inch pan.
• Sift flour, salt, and powder together.
• Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
• Eggs and sugar should be doubled and very pale in colour.
• In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
• End with the flour.
• Pour into cake pan.
• Bake 40 minutes, until done.
• (s slight impression of your finger when touched>) Remove to wire rack, and cool.
• Tip out, cool.
• Sprinkle with a dusting of powdered sugar.