Orange Loaf Cake Food

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ORANGE POUND CAKE



Orange Pound Cake image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

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 LOAF CAKE



Orange Loaf Cake image

"Our state's abundant orange juice is put to excellent use in this moist cake," says Dawn Congleton of Orlando, Florida. "The citrus flavor is irresistible!"

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 8

1-3/4 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup canola oil
1/2 cup orange juice
4 egg whites
2 tablespoons confectioners' sugar

Steps:

  • In a large bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9x5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 152 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 35g carbohydrate, Fiber 0 fiber), Protein 3g protein.

ORANGE LOAF



Orange Loaf image

This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

½ cup margarine
1 cup white sugar
2 eggs
1 tablespoon grated orange zest
½ cup fresh orange juice
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts
½ cup orange juice
¼ cup white sugar

Steps:

  • Stir together flour, baking powder, salt, and nuts.
  • In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
  • Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g

ORANGE & APRICOT LOAF CAKE



Orange & apricot loaf cake image

A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Number Of Ingredients 8

175g unsalted butter , softened, plus extra for greasing
175g dried apricot , chopped
zest 2 large orange , juice of 1
175g golden caster sugar
3 medium eggs , beaten
280g self-raising flour
drop of milk (optional)
50g icing sugar

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
  • Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
  • Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
  • Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

Nutrition Facts : Calories 430 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

ORANGE CAKE



Orange cake image

This is a simple cake that's great for beginners to try. Use the whole orange, skin and all, for a moist and delicious result.

Provided by Caroline Velik

Categories     Dessert

Time 30m

Yield MAKES one loaf cake

Number Of Ingredients 7

2 oranges
180g plus 2 tbsp melted butter
3 eggs
1 cup castor sugar
1½ cups self-raising flour
2½ cups sifted icing sugar
orange zest, to decorate

Steps:

  • Preheat oven to 180C. Grease and line the base of a 12cm x 22cm loaf tin. Cut one orange into large chunks, leaving the skin on. Place in a large food processor and blend until well pureed. Add 180g melted butter, eggs, sugar and flour then process until well combined. Pour the mixture into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Remove from oven and allow to cool for five minutes, then turn out of tin and cool on a wire rack. To make the icing, mix icing sugar with two tablespoons melted butter. Juice remaining orange and add small amount to icing mix to obtain a spreadable consistency. Ice the cooled cake and decorate with orange zest.

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA



Orange Chocolate Loaf Cake From Florida image

This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in orange juice after it is baked.

Provided by Maida Heatter

Categories     Cake     Bake     Chocolate     Orange

Yield 12 servings

Number Of Ingredients 12

1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
2 large eggs
Finely grated zest of 1 large, deep-colored orange
For the glaze:
1/3 cup orange juice
3 tablespoons sugar

Steps:

  • Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
  • Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
  • Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
  • Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
  • Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
  • For the glaze:
  • As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
  • After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
  • Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.

GLAZED ORANGE POUND CAKE LOAF



Glazed Orange Pound Cake Loaf image

A classic pound cake loaf, flavoured with fresh orange juice and zest and topped with a sweet orange glaze.

Provided by Jennifer

Categories     Dessert

Time 1h

Number Of Ingredients 10

2/3 cup butter (at room temperature (150g))
2/3 cup white sugar ((120g))
3 large eggs (at room temperature)
Zest of 1 orange (about 1 - 1 1/2 Tbsp)
1/3 cup + 1 Tbsp orange juice (freshly squeezed, about 2 medium oranges (100ml))
2 cups all-purpose flour ((250g))
2 tsp baking powder
1/8 tsp salt (or just a pinch if using salted butter)
1 1/4 cups icing sugar ((120g))
2 Tbsp orange juice (from about 1 med orange (50ml))

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.

Nutrition Facts : Calories 284 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 136 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

ORANGE BREAD



Orange Bread image

A slice of orange bread is the perfect treat for breakfast or coffee break. Delicious on its own but addictive with a generous layer of butter and your favorite jam!

Provided by Julia

Categories     Bread     Breakfast     Dessert

Time 1h15m

Number Of Ingredients 7

2 Eggs ((small-medium))
1½ cup Granulated Sugar ((5.3 ounces/150 grams))
Orange Zest ((from 1 orange))
3 Medium Oranges (, juice only (See note 2))
1 stick Unsalted Butter (, softened (2.8 ounces/110 grams))
2 cups All-Purpose Flour ((10.6 ounces/300 grams))
3 teaspoons Baking Powder

Steps:

  • Preheat the oven to 375°F/190°C.
  • In a large mixing bowl, cream the eggs with sugar until smooth and pale.
  • Add orange zest, freshly squeezed orange juice and softened butter. Mix with the electric mixer.
  • Sift in the flour and baking powder (mix these two ingredients beforehand) and mix well with the mixer. Pour the batter into a loaf tin (10x4 inch/25x10 cm) lined with baking paper.
  • Bake in a preheated oven at 375°F/190°C for 1 hour or until an inserted skewer comes out clean.
  • When ready, take out from the oven pour some more orange juice over the loaf. Let it sit for about 10 minutes before transferring onto a wired rack. Let cool completely.

Nutrition Facts : Calories 251 kcal, Carbohydrate 41 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 47 mg, Sugar 25 g, ServingSize 1 serving

CHOCOLATE ORANGE LOAF CAKE



Chocolate Orange Loaf Cake image

I found this recipe in Better Homes and Gardens. It's a Nigella Lawson recipe. I love the taste of orange and chocolate together and this looked just scrumptious! I didn't see it anywhere on here and I don't want to lose this one!

Provided by JustGina410

Categories     Dessert

Time 1h5m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 9

10 tablespoons unsalted butter, softened
2 tablespoons golden syrup (such as Lytle's) or 2 tablespoons dark corn syrup
1 cup dark brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon baking soda
3 tablespoons unsweetened cocoa powder, sifted
2 eggs
2 small oranges, zest of (1 tablespoon)
1 small orange, juice of (3 tablespoons)

Steps:

  • Preheat oven to 325°.
  • Line a 9x5x3-inch loaf pan with parchment paper.
  • Grease sides of pan.
  • In a large bowl, with electric mixer, beat the butter, syrup and sugar until smooth.
  • In a separate bowl, combine flour, baking soda and cocoa powder.
  • Beat 1 tablespoon of the dry ingredients into the syrup mixture.
  • Beat in 1 egg.
  • Add another couple of spoonfuls of dry ingredients.
  • Beat in the second egg.
  • Beat in remaining dry ingredients, and then add, while still beating, the orange zest.
  • Gradually add the orange juice. (The batter may look slightly curdled.).
  • Pour batter into the prepared pan.
  • Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly).
  • Cool in pan on wire rack.
  • Carefully remove from pan and cool completely.

Nutrition Facts : Calories 441.6, Fat 21.5, SaturatedFat 12.9, Cholesterol 121.4, Sodium 150.8, Carbohydrate 60.3, Fiber 1.5, Sugar 38.7, Protein 5.1

DAWN'S ORANGE LOAF CAKE



Dawn's Orange Loaf Cake image

This is a definite cross between a light dessert or a breakfast quick bread treat. It has the texture of a cake but in loaf form. From a TOH booklet and submitted by Dawn C. from Florida. This uses cake flour which I find makes a really lighter texture to the loaves than standard flour. You can substitute all purpose flour but reduce the total by 3 1/2 tbls (for every cup of cake flour you need to reduce all purpose by 2 tbls) but remember that all purpose will probably give you a heavier texture of cake loaf.

Provided by HokiesMom

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

1 3/4 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup canola oil
1/2 cup orange juice
4 egg whites
2 tablespoons confectioners' sugar (for dusting the cake loaf after baking)

Steps:

  • Prepare a 9x5x3" loaf pan with cooking spray then lightly dust with flour.
  • In a mixing bowl, combine the dry ingredients.
  • Add the oil and orange juice to the dry ingredients and beat until smooth.
  • In another mixing bowl, beat the egg whites until stiff peaks form.
  • Fold egg whites into wet mixture.
  • Pour batter into prepared loaf pan.
  • Bake at 350F for 1 hour or until a pick comes out clean from the center.
  • Cool for 10-15 minutes before removing from the pan to a wire rack.
  • Let loaf cool completely before dusting with powdered sugar and slicing.

Nutrition Facts : Calories 233.1, Fat 9.3, SaturatedFat 0.7, Sodium 127.7, Carbohydrate 34.9, Fiber 0.4, Sugar 19, Protein 2.9

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Calories 281 per serving


ZESTY ORANGE LOAF CAKE - COOK GEM
Instructions. Preheat oven to 375 degrees and spray a 9" x 5" loaf pan. In a bowl mix together the flour, baking powder and salt. In another bowl combine the sugar and butter using a hand or electrical mixer till soft and fluffy. Add in …
From cookgem.com
Total Time 1 hr 10 mins
Calories 377 per serving


CRANBERRY ORANGE LOAF CAKE - MODERN CRUMB
Preheat your oven to 325 degrees Fahrenheit and line a loaf pan with parchment paper to help avoid sticking. Preparing the batter. Cream together the butter and sugar. Stir in the vanilla extract, orange zest and the eggs one at a time. Sift all of …
From moderncrumb.com
Cuisine American
Total Time 1 hr 35 mins
Category Bread
Calories 291 per serving


CHOCOLATE ORANGE LOAF CAKE - FABULOUS FAMILY FOOD BY DONNA ...
Carefully melt the chocolate orange in the microwave in 10-second bursts, or over a bain-marie and leave to cool. Preheat the oven to 180 degrees (fan-assisted) and grease or line a loaf tin. Whisk together the butter and sugar (this takes around 1 minute with an electric whisk) Whisk in the eggs, one at a time.
From donnadundas.co.uk
5/5 (1)
Total Time 1 hr 10 mins
Category Cakes
Calories 505 per serving


ORANGE LOAF CAKE {WITH FRESH ORANGES} - CLEAN EATING WITH KIDS
This easy orange loaf cake is made with fresh oranges and uses buttermilk and sour cream for an extra moist, luxurious loaf cake! Have this for an after school snack or a keep-you-going mid morning with a cup of tea kinda thing, whenever you eat it, you're going to love it! Course Baking. Cuisine Clean Eating. Keyword Orange loaf cake. Servings 12 slices. …
From cleaneatingwithkids.com
Category Baking


ORANGE LOAF CAKE - OUR BALANCED BOWL
Orange Loaf Cake. 2 cups all-purpose flour ; 2 tsp baking powder 1/2 cup unsweetened vanilla almond milk 1/2 cup squeezed mandarin orange juice (from the Sumo Citrus Mandarins) 1-2 tbsp orange zest (plus more for garnish, if desired) 1/2 tsp cinnamon (plus more for garnish, if desired) 1/2 cup light brown sugar 1/4 cup granulated sugar 1 tsp vanilla extract …
From ourbalancedbowl.com
Cuisine American
Category Breakfast, Cake, Dessert
Servings 6
Total Time 1 hr 20 mins


GLAZED BLOOD ORANGE YOGURT LOAF CAKE
Loaf Cake. Preheat the oven to 350 degree F (180 degrees C). Butter a standard 9 x 5 x 2 1/2-inch (22 x 13 x 6 ½ cm) or 8-cup (2 1) loaf pan, line the bottom with parchment paper and flour the sides of the pan. Sift or whisk together the flour, baking powder, and salt and set aside. In a large mixing bowl, whisk together the yogurt, sugar ...
From seriouslysimplefood.com
Estimated Reading Time 4 mins


BLOOD ORANGE LOAF CAKE - EVERYDAY ANNIE
To make the cake, preheat the oven to 350˚ F. Grease and flour a 9 x 5-inch loaf pan. In a medium bowl, combine the flours, baking powder, baking soda and salt. Whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, eggs, orange zest and orange juice. With the mixer on low speed, blend in the melted butter.
From everydayannie.com
Estimated Reading Time 7 mins


GLUTEN-FREE ORANGE PARSNIP LOAF CAKE WITH ROSMARY - OUR ...
Fill the batter into the loaf pan and bake the gluten-free parsnip orange cake for 60-70 minutes – do the wooden skewer test to see whether the batter is done. Then switch off the oven and clamp a wooden spoon in the oven door so that the cake cools slowly down for 30 minutes. Carefully turn the cake out onto a plate. Whip the almond cream and spread it on the …
From ourfoodstories.com


ORANGE CHOCOLATE POUND CAKE RECIPE | SAVEUR
Orange Chocolate Pound Cake. A tender, marbled loaf with a balance of dark cocoa and candied citrus. By Camilla Wynne | Published Feb 18, 2022 9:57 PM Recipes
From saveur.com


ORANGE CAKE RECIPES - BBC GOOD FOOD
Moroccan orange & cardamom cake. A star rating of 4.3 out of 5. 20 ratings. Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta. 2 hrs 20 mins.
From bbcgoodfood.com


CRANBERRY ORANGE LOAF CAKE NUTRITION FACTS - EAT THIS MUCH
For a Serving Size of 0.13 loaf ( 51 g) How many calories are in Cranberry Orange Loaf Cake? Amount of calories in Cranberry Orange Loaf Cake: Calories 190. Calories from Fat 63 ( 33.2 %) % Daily Value *. How much fat is in Cranberry Orange Loaf Cake? Amount of fat in Cranberry Orange Loaf Cake: Total Fat 7g.
From eatthismuch.com


ORANGE AND CINNAMON LOAF - FOOD NETWORK
Here is a recipe for an easy and quick loaf cake with a touch of orange which goes beautifully with the sweet and spicy cinnamon which is then topped with hazelnuts. All of this gives it a very classic festive feel. 1. Preheat the oven to 180°C. Butter a loaf tin and line it with baking parchment. 2. Put all the cake ingredients except the hazelnuts in a large mixing bowl. Whisk …
From foodnetwork.co.uk


ORANGE SUNSHINE LOAF - HIDDEN PONIES
3-4 tsp orange juice. ½ tsp orange zest. Instructions. Preheat oven to 350 degrees. Thoroughly grease a 9x5" baking pan and set aside. In large bowl, whisk together eggs and sugar until combined. Whisk in oil and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, and salt.
From hiddenponies.com


ORANGE SUNSHINE LOAF - CANADIAN LIVING
Whisk together flour, orange zest, baking powder, baking soda and salt; stir into egg mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt. Stir in orange juice. Spread in parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 40 to ...
From canadianliving.com


ORANGE LOAF CAKE NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Orange Loaf Cake ( Entenmann's). Want to use it in a meal plan? Head to the diet generator and …
From eatthismuch.com


EASY CRANBERRY ORANGE LOAF CAKE RECIPE: THIS SWEET ORANGE ...
While we absolutely love this cranberry cream cheese bread recipe, this moist cranberry orange loaf cake recipe is another great option for your Thanksgiving table. You could add some chopped nuts to the recipe for a little crunch. Cuisine: American Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour and 10 minutes Servings: Makes 1 loaf
From 30seconds.com


CHOCOLATE ORANGE LOAF CAKE RECIPES ALL YOU NEED IS FOOD
An easy orange glaze is the perfect finishing touch atop this orange flavored loaf cake that’s great served with your afternoon tea or coffee From readyseteat.com Reviews 3 Total Time 120 minutes Cuisine American Calories 319 per serving. ICING: Whisk together confectioners’ sugar, orange juice and butter in small bowl. Pour over cooled ...
From stevehacks.com


CHERRY ORANGE LOAF CAKE - CSMONITOR.COM
Cherry Orange Loaf Cake ... 6 tablespoons flaxseed meal [or 1/4 cup flaxseed ground in small food processor] 1-1/2 teaspoons baking powder 1/2 …
From csmonitor.com


ORANGE CAKE | ORANGE LOAF CAKE RECIPE | SUPER EASY AND ...
#OrangeCake #OrangeLoafCake #OrangePoundCakethis super easy and quick recipe of orange cake by @Food Chella turns out so spongy and soft orange cake. made wi...
From youtube.com


ORANGE LOAF CAKE RECIPES ALL YOU NEED IS FOOD
Preheat oven to 350°F. Spray 9x5-inch loaf pan with baking spray. Cake will not fit in a smaller pan so if your loaf pan is not 9x5-inch, bake in a Bundt pan instead. Beat cake mix, water, oil and eggs in large bowl with a handheld electric mixer on low speed 30 seconds. Beat on medium speed for a full 4 minutes. Pour into pan. Tap pan on ...
From stevehacks.com


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