Orange Glazed Pumpkin Cake Food

PUMPKIN ORANGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

SPICED PUMPKIN BUNDT CAKE WITH CITRUS GLAZE

Steps:

• Cake: Preheat the oven to 350 degrees F.
• Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
• Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

ORANGE POUND CAKE

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 PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt or tube pan.
• Beat brown sugar and Crisco together in mixer till fluffy. Add pumpkin, eggs, and water and mix together.
• Combine dry ingredients and mix well.
• Slowly add dry ingredient mixture to the pumpkin mixture and combine well.
• Pour into bundt or tube pan and cook approximately 60 minutes till inserted toothpick comes out clean.
• When cake has thoroughly cooled, run a butter knife around the edges to finish loosening it from the pan. Place a plate over the top of cake pan and invert cake pan so that cake falls on to the plate.
• Combine ingredients for glaze together. Drizzle on top of cooled cake once cake is on a plate or cake holder.
• Garnish with candied orange slices, jelly beans, or whipped cream.

PUMPKIN CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 cup Bundt pan.
• Combine brown sugar and shortening in large bowl.
• Beat on low speed until creamy.
• Add the eggs one a time, beating well after each addition.
• Stir in the pumpkin and water.
• Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
• Add to the pumpkin mixture, beating at low speed until well blended.
• Beat for 2 minutes at medium speed.
• Fold in the 1/2 cup of walnuts and raisins.
• Spoon into the pan.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from the pan.
• Place cake on serving plate.
• For the glaze, combine the sugar, orange peel and orange juice.
• Stir with a spoon until well blended.
• Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
• Sprinkle with additional nuts before the glaze hardens.

MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE

Steps:

• Cake Preparation:
• Preheat oven to 350 degrees F.
• Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
• For the Orange Glaze:
• Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
• For the Marzipan Stems and Leaves:
• Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

GLAZED CHOCOLATE PUMPKIN CAKE

Steps:

• Heat oven to 375°F.
• Line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
• Sift the flour, cocoa, baking powder, baking soda, and salt together.
• Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
• Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
• Beat in the eggs and yolk, one at a time.
• Reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
• Pour the batter into the prepared pans.
• Bake until a tester, inserted into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster).
• Cool layers completely before icing.
• Frosting:.
• Beat cream cheese using a mixer on medium-high speed until fluffy.
• Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
• In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
• Gently fold the whipped cream into the cream cheese mixture until well combined.
• Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
• Chill for 30 mins and proceed to the glaze.
• Glazing:.
• Place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl. Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
• Gently stir, using a whisk, until smooth.
• Let sit for 3-5 min, until the glaze thickens slightly.
• Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.

ORANGE PUMPKIN POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour as 12-cup bundt pan.
• Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
• Beat on low speed until moistened and then beat on medium speed for 2 minutes.
• Add poppy seeds and mix until blended.
• Pour into prepared bundt pan.
• Bake for 35-40 minutes or until pick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
• *****FOR GLAZE****.
• Sift the powdered sugar until fine.
• Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
• Drizzle glaze over cooled cake and allow to set up before serving.

PUMPKIN BUNDT CAKE WITH VANILLA-ORANGE GLAZE

Steps:

• Preheat oven to 350F degrees.
• Coat 6-cup bundt pan with non-stick cooking spray.
• In a medium bowl combine flours, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl combine butter and brown sugar and beat at medium speed until mixed well.
• Beat in pumpkin and egg.
• Reduce to low speed and beat in flour mixture.
• Blend in buttermilk and 2 teaspoons vanilla, just until moistened.
• Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean.
• Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and allow to cool completely on wire rack.
• For the glaze, combine confectioners' sugar, vanilla and orange juice in small bowl. Stir until well mixed.
• Drizzle over cooled cake.

MINI PUMPKIN CAKES

Steps:

• In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts. Spoon by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, water and maple flavoring until smooth; tint orange with red and yellow food coloring. Place wire racks with cakes over waxed paper. Spoon half of the glaze evenly over tops and sides of cakes, letting excess drip off. Let stand until glaze is set. Repeat with remaining glaze. , In a small bowl, beat confectioners' sugar and water until smooth; tint green. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round pastry tip. Fill bag with green frosting. Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in the center of each pumpkin.