Orange Juice Cake Southern Bite Food

ORANGE POUND CAKE

Steps:

• Heat oven to 325 degrees. Grease and flour a tube pan. Set aside.
• Sift flour, baking soda and salt into a medium bowl.
• Using a stand or hand mixer, beat butter at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each egg is added.
• Beat in orange juice.
• With the mixer on low, add in dry ingredients. Mix until blended. Add in sour cream, and orange zest mixing until just incorporated. Do not overmix.
• Pour batter into the prepared cake pan and bake for approximately 1 hour and 20 minutes. Test cake with a wooden skewer - the cake is done when the skewer comes out clean. Let cake cool in pan on rack 15 minutes. Use a knife to run around the edge of the cake pan to loosen cake. Turn out cake onto a plate or stand.
• When cake has cooled completely, mix together confectioners sugar and orange juice then drizzle over cake. Serve.

JUICY ORANGE CAKE

Steps:

• Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
• Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
• In a separate bowl, sift together flour, baking soda and salt.
• In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
• At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
• Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
• Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
• When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
• Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
• Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.

ORANGE JUICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
• Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
• Bake for 30 minutes, or until knife inserted in cake comes out clean.
• Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

ORANGE JUICE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
• In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.
• Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan.

ORANGE POUND CAKE

Steps:

• Preheat oven to 325°F. Grease and flour a standard 10-15 cup bundt pan, or spray with baking spray. Set aside.
• In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
• Using an electric mixer, cream together butter, 2 1/2 cups sugar and vanilla for 2-3 minutes until fluffy.
• Add eggs one at a time, beating well after each addition. Add zest, beating until combined.
• Mix together 1/2 cup orange juice with milk. Lower the speed of the mixer and add alternately with dry ingredients, beginning and ending with flour. Stop and scrape the sides of the bowl periodically.
• Spread batter evenly in pan. Place into oven and bake for 75-80 minutes or until a cake tester inserted into the center comes back clean. Check halfway through baking and lay foil on top to prevent over browning, if needed.
• To make orange syrup: Meanwhile, in a small saucepan, mix together remaining 1/2 cup sugar with 1/2 cup orange juice. Simmer over medium heat just until sugar is dissolved. Set aside.
• When cake is finished baking, use a long skewer to poke holes in the cake. Spoon glaze over cake allowing to sink into warm cake. Cool cake completely in pan.
• To make glaze: In a small bowl mix together powdered sugar, orange juice and zest until fully combined. Turn cake onto a platter or cake stand. Drizzle over cooled cake.
• Store cake in an airtight container chilled or at room temperature.

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.