ORANGE PECAN BUNDT CAKE
Make and share this Orange Pecan Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
- Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugars on medium speed for 2-3 minutes, until light and fluffy.
- Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest.
- With the mixer on low, add the flour mixture (in three increments) alternating with the orange juice (in two increments), beginning and ending with flour and beating until well incorporated.
- Stir in pecans.
- In another mixer bowl and using the whisk attachment, beat the egg whites on medium speed until stiff peaks form ; fold gently into the batter.
- Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean.
- Meanwhile, make the syrup-in a small nonreactive saucepan over med-low heat, combine the sugar and orange juice, bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency.
- Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack.
- Brush the top and sides of the hot cake generously with the syrup and let it cool for at least 30 minutes more before serving.
- Serve warm or at room temperature.
- The cake will keep in an airtight container at room temperature for up to 2 days.
BOX MIX ORANGE JUICE CAKE
To be honest, I wasn't too excited about making this cake for the first time because I am NOT a fan of orange juice, I made this cake & it is out of this world! From my grandma, to me, to you. This is a unique cake to try!
Provided by tracyrhinehart
Categories Dessert
Time 1h15m
Yield 1 Cake, 6-9 serving(s)
Number Of Ingredients 10
Steps:
- HEAT OVEN TO 325.
- Spray Bundt Pan with non-stick spray (Canola Oil) then pour 1 cup of pecans in the pan.
- Mix cake mix, 4 eggs, 1/2 cup of vegetable oil, 1 cup of orange juice, 1 box of vanilla pudding & a splash of vanilla extract. Mix well with whisk. Pour mixture in pan over the pecans.
- Put into oven & cook for about 50 - 60 minutes.
- WHILE IT'S COOKIN' ! MAKE THE GLAZE.
- Take a small pot, and put in 1 stick of butter, 1/2 cup of orange juice, 12 cup of sugar. Bring to a boil & boil for 2 minutes.
- Once the Cake comes out, let it cool until it's ready to be flipped over. (Taking a fork and loosening it off the pan helps.) Then flip it over, poke hole around top of the cake, and pour the Glaze over the top.
- EAT! & ENJOY!
ORANGE JUICE PECAN CAKE RECIPE - (3.5/5)
Provided by mbmitch
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Butter a bundt pan and layer pecans in bottom. In large bowl, mix cake mix and pudding mix. Add oil and oj and then eggs, one at a time. Beat until smooth (3-4 min.)and pour into pan. Bake 45 min. or until it tests done in center. Remove from oven but leave in pan. While cake is baking make the glaze. Melt butter in saucepan, then add sugar and oj and stir until sugar melts and is well incorporated, keeping heat on low setting. Pour glaze over warm cake while cake is still in pan. Pour slowly and work around edges. Cake will look very wet and you'll think you have too much glaze but it will soak in. Cool in pan at least an hour before removing to serving plate.
ORANGE-SUGARED PECANS
I regularly cook up these candied pecans for Christmas gift-giving and family munching. The citrusy-sweet flavor is different and delicious.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 1g protein.
ORANGE-PECAN BUNDT CAKE
Categories Cake Dessert Bake Passover Orange Pecan Kosher Bon Appétit Kidney Friendly
Yield Serves 12
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F. Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
- Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
- Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)
- Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
ORANGE-PECAN CRUNCH CAKE
This is an from an old Southern Living book. It's great to sit on a cold winter day and eat a slice of this and sip some coffee and enjoy the day.
Provided by virginia duncan
Categories Cakes
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Grease and flour a 10-inch Bundt pan; sprinkle pecans in pan. Set aside.
- 2. Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
- 3. Combine milk, orange rind, and juice. Combine flour, baking powder, salt and soda; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla. Combine egg whites (at room temperature) and cream of tartar; beat until stiff peaks form. Fold into batter.
- 4. Pour batter into prepared pan; bake at 350 for 50 to 55 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pan 1o minutes; remove from pan, and cool completely.
- 5. Spoon glaze over cake.
- 6. GLAZE: 1/2 teaspoon grated orange rind. 1/2 cup orange juice. 1/4 cup sugar. 1 tablespoon butter.
- 7. Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until sugar dissolves and mixture is hot. yield: about 3/4 cup.
- 8. Spoon over cake.
UPSIDE-DOWN BLOOD ORANGE CAKE
In the cold days of a long winter, our tables are brightened by citrus season, and nothing has more flair than a blood orange. Here is a one-pan cake of cornmeal and flour that lets the orange's ruby flesh shine. It takes just a little time to assemble and less than an hour to bake. The result is a festive fruit dessert guaranteed to lift even the worst winter doldrums.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease a 9-inch round cake pan.
- In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
- Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
- In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
- Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 63 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 262 milligrams, Sugar 41 grams, TransFat 1 gram
ORANGE-PECAN-SPICE POUND CAKE
This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.
Provided by SharleneW
Categories Dessert
Time 1h55m
Yield 1 10inch tube cake, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
- (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
- Add eggs, 1 at a time; beating until blended after each addition.
- Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
- Spoon batter evenly into prepared pan.
- Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
- While cake is baking, prepare Orange Syrup (see below).
- Cool in pan on wire rack for 20 minutes.
- Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
- While cake is cooling, bake Glazed Pecan Halves (see below).
- Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
- Let cake cool completely on wire rack.
- Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
- For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
- Set orange rind aside.
- Squeeze orange to get 1/2 cup juice.
- Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
- Bring mixture to a boil over medium high heat, and boil 2 minutes.
- Makes about 1 cup.
- For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
- Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
- Arrange pecan halves in an even layer in a pan.
- Bake at 350°F for 12 minutes; stir using a rubber spatula.
- Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.
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