Orange Glazed Cake Food

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.

SIMPLE GLAZED ORANGE CAKE

Steps:

• Pre-heat oven to 350°, grease and flour an 8 or 9 inch bundt pan.

PINEAPPLE ANGEL FOOD CAKE WITH ORANGE GLAZE

Steps:

• 1. Mix cake mix and pineapple in large bowl. Beat at least 1 minute. Put in angel food cake pan and bake for 40 to 45 min. at 350
• 2. Cool and remove from pan.
• 3. Glaze: Mix 1 cup powdered sugar, 1 tsp or more orange zest. Add enough orange juice to make a thin glaze. Drizzle over cooled cake.

ORANGE-GLAZED SPONGE CAKE

Steps:

• In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.

GLAZED CHOCOLATE-ORANGE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 12-cup fluted tube or 10-inch tube pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours. Meanwhile, grate peel from orange, then cut orange into sections (see Tip); refrigerate until ready to use.
• Loosen cake from sides of pan with knife. Invert cake onto plate; gently remove pan. Microwave 2 cups COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Drizzle over cake. Sprinkle with orange zest. Top with remaining COOL WHIP and orange sections just before serving.

ORANGE-GLAZED COFFEE CAKE

Steps:

• In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes.
• Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture.
• Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms.
• Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking.
• Place dough into a large greased bowl, turn to coat.
• Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours.
• Grease a 10" springform pan.
• Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes.
• Divide the dough into 3 equal pieces and roll each piece into 20" long ropes.
• Braid the ropes together.
• Coil braided dough into prepared pan and tuck ends under.
• Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes.
• Brush dough with the glaze.
• Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown.
• Turn cake out onto a wire rack to cool slightly.
• Icing:.
• In small bowl, stir together powdered sugar and orange juice til smooth.
• Spread icing over warm cake.
• Serve warm.

ORANGE GLAZED JELLO CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Dissolve jello in the hot water; let cool, but not thicken.
• Mix together cake mix, oil, orange flavoring, 3 eggs. Add the orange jello mixture. Mix well.
• Pour into sprayed 9 X 13 inch cake pan and bake at 350 degrees 25-30 minutes or until done.
• While cake is baking, combine 2 cups of powdered sugar and enough orange juice to form a glaze. (I'd say 1-3 tablespoons of orange juice). Just make sure you add it slowly!
• Pour glaze over cake after removing from the oven.

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

COCOA ANGEL FOOD CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
• In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
• Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
• Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
• While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside. (Alternatively, spoon glaze into a plastic bag and squeeze into one corner. Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
• While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
• If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

INCREDIBLY QUICK AND EASY LEMON GLAZE FOR ANGEL FOOD CAKE

Steps:

• Sieve the powdered sugar.It is extremely important to sift your icing sugar well - three times if you have to! There shouldn't be any lumps or granules of powdered sugar, otherwise, it will show in the final texture of your glaze.
• Add the remaining ingredients.Add 3 tablespoons of milk and the lemon juice to the powdered sugar and whisk the ingredients well. You can add more milk to the mixture to help thin the consistency, but 3 tablespoons are a good starting point.Only once you are happy with the consistency should you add the lemon zest. This is also, in our opinion, a crucial addition that will add that extra lemony punch!
• Glaze your cake.You do not need to heat the glaze before pouring it over your angel food cake. You can simply give it a good whisk and pour immediately. This lemon glaze recipe is fantastic because it has a nice thick consistency that will sit beautifully on top of the cake instead of thinning or running down completely.

GLAZED ORANGE CAKE

Steps:

• 1. Grease and flour a 10" tube pan, cream butter and sugar until light. Add vanilla, grated orange, eggs one at a time, beating after each.
• 2. Sift flour, baking powder and salt. Add alternately with milk, beginning and ending with flour. Beat well after each addition.
• 3. Spoon into greased tube pan. Bake at 350 degrees F for 1 hour. Cool cake in pan for 2 minutes. Pour glaze over cake in pan.
• 4. For the glaze; heat the butter, sugar and orange juice until the sugar is dissolved. Pour glaze over cake. Allow cake to thoroughly cool in pan.

ORANGE GLAZE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.

GLAZED ORANGE POUND CAKE LOAF

Steps:

• Preheat oven to 375F (not convection/fan-assisted), with oven rack in the centre of the oven. *Reduce 25F if glass loaf pan or if your loaf pan is black.
• Grease a 4 1/2 x 10-inch tea loaf pan and line with parchment paper, for easy removal. *Alternately, you can use a 9x5 loaf pan. The volume is roughly the same, so the thickness and baking time should be similar. I haven't test this loaf with an 8 x 4 loaf pan, so I can't guarantee the batter will fit in that sized pan. If it does, it will make a thicker loaf and the baking time will be longer.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter with the white sugar until light and fluffy, 2 1/2 - 3 minutes. Scrape down the sides of the bowl once half way through. Don't skimp on this beating process, as it will affect the texture of your finished loaf.
• Add the eggs, one at a time, beating well between each addition and scrape down the sides of the bowl as needed. Turn off the mixer and add the orange zest and orange juice. Turn the mixer back on to low to mix in (to avoid splashing).
• With mixer on low, add the dry ingredients until it is all added, then beat briefly to ensure it is well combined.
• Pour batter into prepared loaf pan and smooth the top.
• Bake in preheated for 45-60 minutes, or until a tester inserted in the centre comes out clean.
• Remove from oven and allow the loaf to cool in the baking pan for 10 minutes, then remove from pan to a cooling rack to cool completely.
• Once cooled, prepare the glaze by combining the icing sugar with the orange juice. The glaze should not be thick. If so, add a bit more orange juice, as needed. Likewise, if it seems too thin, add a bit more icing sugar. Your glaze should easily fall off a spoon, but should flow like lava. Place a baking sheet under your cooling rack to catch drips, then spoon the glaze down the centre of the loaf and allow it to flow over the top of the loaf and down the sides. Allow to stand at room temperature until glaze sets before slicing.
• Loaf will keep well at room temperature, with the cut-end wrapped, for several days. Wrapping the entire loaf tightly may cause the glaze to soften. This loaf will also freeze well.