Orange Cake Suggested By Aylmer Macpherson Food

ORANGE CAKE SUGGESTED BY AYLMER MACPHERSON

Steps:

• Preheat oven to 350*.
• Grease and flour a 10" springform (or similar) pan. I used recipe #78579.
• Mince the orange in a food chopper or processor. Peel and all. No seeds please! Set aside.
• Cream together the butter and sugar.
• Add eggs one at a time, blending well.
• Add orange mush.
• Mix together the sour cream and soda.
• Mix together salt and flour, and add to the butter/orange mixture, alternating with the sour cream.
• Pour into prepared pan.
• Bake for 50 minutes or until done.
• Cool on a rack for 10 minutes before removing the outer rim.
• *Note:*.
• The original recipe called for the addition of 1 cup raisins and 1 cup nuts. These are folded into the batter after the sour cream and flour.
• As you may see from the photo, the cake sunk in the center. I don't know why. It was completely baked so I just told DH "it's suppose to be that way" :).

ORANGE CAKE

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

BEST BROWNIES WITH FROSTING

Steps:

• Stir oil or melted butter, sugar and vanilla together in large mixer bowl.
• Add eggs, beat until well blended using a spoon.
• Combine flour, cocoa, baking powder and salt; gradually add to egg mixture.
• Add nuts if desired.
• Spread into a greased 9 inch square pan.
• Bake at 350° for 20-25 minutes or until brownie pulls away from the edge of the pan.
• Cool in the pan.
• Frost with Creamy Brownie Frosting if desired.
• Cut into squares.
• Creamy Brownie Frosting Instructions:.
• Cream butter, cocoa, corn syrup or honey and vanilla in small mixer bowl.
• Add powdered sugar and milk; beat to spreading consistency.
• Makes about 1 cup frosting.

BARBECUED MEATBALLS

Steps:

• Mix first 4 ingredients and form into balls.
• Brown in pan on top of stove.
• Turn to brown.
• Combine sauce ingredients and pour over browned meat balls.
• Simmer 45 minutes on top of stove.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

ORANGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

PINEAPPLE STUFFING

Steps:

• Cream butter and sugar.
• Add eggs, 1 at a time.
• Stir in pineapple.
• Fold in bread cubes.
• Place in 1 1/2 quart casserole dish.
• Bake 1 hour at 350 F degrees.