Orange Glow Bundt Cake Food

ORANGE BUNDT CAKE

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.

ORANGE GLOW BUNDT CAKE

Steps:

• Preheat oven to 375 degrees. Butter 12 cup bundt pan.
• Prepare cake:.
• With an electric mixer beat the cake mix with the water, oil and eggs, adding the orange zest to batter. Pour into prepared pan and bake 35-45 minutes or until tooth pick inserted in center comes out clean.
• Meanwhile, make syrup:.
• Heat orange juice, sugar and Tabasco sauce in a medium saucepan. Bring to a boil and reduce heat; simmer uncovered for 5 minutes. Remove from heat, and reserve 1/4 cup of this syrup for glaze.
• Remove cake from oven. With a wooden skewer, poke holes in cake in several places, without removing it from pan. Spoon the syrup evenly over cake. Cool cake in pan 10 minutes.
• Carefully invert cake onto a wire rack to cool completely.
• Combine reserved syrup and confectioner's sugar in a small bowl until smooth. Place cake on a platter and spoon glaze over cake to decorate. Garnish with orange peel curls, if desired.

ORANGE GLOW CHIFFON CAKE

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest and vanilla and beat with electric mixer 1 minute or until smooth.
• In another large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk or slotted skimmer until just blended.
• Pour into a 10-inch, 2-piece ungreased tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (about 1 1/2 hours).
• Remove the pan from the bottle, loosen the sides with a long metal spatula and remove the center core of the pan. (Dislodge the bottom and center core with a metal spatula or thick sharp knife. A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate.
• Wrap the cake so that it is airtight. It will store 3 days at room temperature, 10 days refrigerated and 2 months frozen.

ORANGE GLAZED BUNDT CAKE

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.

BLOOD ORANGE & OLIVE OIL BUNDT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 2.5-litre bundt tin with the cake release spray or butter.
• Put the sugar, eggs and zest in a large bowl and whisk with an electric hand whisk for about 10 mins until thick and pale. With the mixer on medium-low speed, pour in the juice and oil, mixing until fully combined. Sieve the flour into the bowl and whisk until just combined to a smooth batter. Pour into the prepared tin, place on a baking tray and bake in the oven for 35-40 mins or until a skewer inserted into the cake comes out clean. Allow to cool for 5 mins before carefully turning out onto a wire rack to cool completely.
• To make the glaze, put the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Once the chocolate has melted, pour in the blood orange juice and stir to combine. Remove the bowl from the heat and leave to cool, then chill until the glaze is thick but still pourable. Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides. Sprinkle the orange zest over to finish. Will keep in an airtight container for 3-4 days; can be frozen for up to 3 months.