ORANGE BUNDT CAKE
Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.
Provided by Sabrina Snyder
Categories Dessert
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
- Sift together the flour, baking powder, baking soda, and salt.
- Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
- Add in the eggs one at a time, then add the vanilla extract and orange zest.
- In a bowl, combine orange juice and buttermilk.
- To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
- Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
- Pour the batter into you bundt cake pan and bake 50-55 minutes.
- Let cake cool at least 20 minutes before removing from bundt pan.
Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 210 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
ORANGE DREAM BUNDT CAKE
To add more color to the glaze (or cake) add 2 drops of yellow food coloring & 2 drops of red food coloring. The last time I made this, I used half butter, half butter flavored shortening & only about 3 TBS of juice in the batter. It made the orange flavor a touch more mild and the cake was much more dense. If you want a thicker...
Provided by Victoria Fincher
Categories Cakes
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. PREPARE GLAZE: In a small bowl, whisk together 1 TBS zest, 1/4 C juice & powdered sugar. Set aside.
- 2. CAKE: In a medium mixing bowl, combine flour, baking powder, baking soda & salt. Set aside.
- 3. In a small mixing bowl, whisk together milk, remaining juice & remaining zest. Set aside.
- 4. In a large mixing bowl, cream together butter, sugar & vanilla. Add eggs. Mix until well blended.
- 5. Add milk mixture. Beat until smooth.
- 6. Add flour mixture. Beat until smooth. Pour into greased & floured bundt pan.
- 7. Bake at 350 degrees for 40 minutes, or until toothpick comes out clean.
- 8. Remove from oven. Cool as-is on wire rack for 10-15 minutes, until cake loosens from pan. Invert onto wire rack to cool completely.
- 9. Spoon glaze over cooled cake. Allow to harden in refrigerator. Cut & serve.
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 :
ORANGE CREAM CAKE
Orange flavored cake with an orange filling and iced with orange flavored whipped cream. Tastes just like an orange creamsicle. Please make sure to read the whole recipe before beginning.
Provided by smns65
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- To make the cake:.
- Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
- To make the filling:.
- Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
- To make the icing:.
- Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
- To assemble the cake:.
- Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
- Note:.
- I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.
Nutrition Facts : Calories 577.6, Fat 32.2, SaturatedFat 19.7, Cholesterol 150.7, Sodium 310.2, Carbohydrate 68.1, Fiber 0.6, Sugar 46.4, Protein 5.5
ORANGE BUNDT CAKE
Bundt cakes are super easy to make. Made this recipe up myself. I used the same ratios of wet to dry ingredients from "Death by Chocolate" recipe. Worked also well with Blueberry, Lemon, and Raspberry variations. Will post those separately if anybody wants them.
Provided by Chef Booshman
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 518.2, Fat 28.7, SaturatedFat 6.2, Cholesterol 108, Sodium 536.4, Carbohydrate 59.3, Fiber 1.4, Sugar 43.5, Protein 6.9
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 CREAM BUNDT CAKE RECIPE - (3.3/5)
Provided by TheRepressedPastryChef
Number Of Ingredients 17
Steps:
- Preheat oven to 350F Generously coat a bundt pan with baking spray (I use Baker's Joy)... be sure to get all the nooks and crannies. Beat the eggs and to this add the milk, orange juice, vegetable oil and the zest of one orange. Set aside. In a separate bowl, whisk together the flour, sugar, baking powder and salt. Add the liquid mixture to the flour mixture and stir until just combined. Add the cream cheese, one tablespoon at a time, and combine well after each addition. Once all the cream cheese has been added, continue to mix for 2 minutes. Pour batter into prepared bundt pan and bake directly on the rack (do NOT bake the bundt pan on a cookie sheet... the air needs to circulate and a cookie sheet will prevent that) in the preheated oven for 40 minutes, or until a knife inserted halfway comes out cleanly. Cool 5 minutes in pan. While the cake is cooling in pan, make the syrup: In a saucepan combine 1/4c orange juice and 1/4c granulated sugar. Bring to a slow boil stirring until sugar has dissolved and let simmer until cake has cooled for 5 minutes in the pan then remove from heat. Invert cake onto cooling rack. Place a sheet of waxed paper under the cooling rack and immediately brush orange juice mixture onto warm cake. Let the cake absorb all of the syrup as it will make the cake moist and full of flavor To make the glaze, combine powdered sugar and milk... let yourself be the judge as to how much glaze you want. If you want it thinner, add small amounts of milk until you have the consistency and amount you want then pour it over the cake... brush on if desired.
LISA'S ORANGE BUNDT® CAKE
This Bundt® cake is quick and easy and packed with orange flavor.
Provided by Lisa Jackson
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 56 g, Cholesterol 34.8 mg, Fat 11.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 103 mg, Sugar 39.3 g
ORANGE SOUR CREAM POUND CAKE
It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.
Provided by LilPinkieJ
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
- In a bowl stir together flour, baking powder and soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
- Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
- Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.2, Carbohydrate 28.8, Fiber 0.5, Sugar 16.8, Protein 2.6
ORANGE BUNDT CAKE
Make and share this Orange Bundt Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour a bundt pan.
- Cream the butter together with 2-1/4 cups of the sugar.
- Add the flour, baking powder, and salt and mix until combined.
- Add the milk, eggs, vanilla, and orange zest.
- Pour the batter into the Bundt pan.
- Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
- Poke holes all over the cake with a toothpick and let cool thoroughly.
- Combine the orange juice and the remaining 2 cups of sugar in a small pan.
- Bring to a boil over high heat.
- Paint the sauce onto the cake with a pastry brush.
Nutrition Facts : Calories 9798.9, Fat 423.7, SaturatedFat 250.8, Cholesterol 2896.7, Sodium 5303.5, Carbohydrate 1396.8, Fiber 11.5, Sugar 898.9, Protein 118.5
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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