Orange Loaf Cake Food

FANTASTIC ORANGE LOAF

Steps:

• Beat butter, sugar and 1 egg well.
• Beat in 2nd egg.
• Stir in rind and jucse.
• Mix dry ingredients together.
• Add to orange mixture til just mixed.
• Place in a grease loaf pan.
• Bake 325F 1 hour.
• Mix glaze ingredients in a saucepan. Heat and stir to dissolve sugar.Spoon over top of loaf while still warm.
• Let stand 10 minutes.

MAGICAL ORANGE CAKE OR LOAF

Steps:

• Heat oven to 180°C.
• Line loaf or cake tin with baking paper.
• Wash the orange and cut into segments.
• Process the orange to a pulp - pips, rind and all!
• Melt butter in microwave. (Use a bowl big enough to hold all ingredients)
• Stir in the sugar
• Mix in the eggs one at a time.
• Add the pulped orange - stir to combine.
• Gently stir in sifted flour.
• Bake for approx 35 mins or ready when tested with a skewer.
• All done -- so simple!

ORANGE LOAF CAKE

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.

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 CHOCOLATE LOAF CAKE FROM FLORIDA

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.

ORANGE & APRICOT LOAF CAKE

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.

ORANGE STREUSEL LOAF CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour two 9x5x3-inch loaf pans.
• For streusel topping, place 2 tablespoons cake mix, brown sugar, butter or margarine and cinnamon in medium bowl.
• Mix well with fork until crumbly.
• Stir in pecans, if using.
• Set aside.
• For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl.
• Beat at medium speed with electric mixer for 3 minutes (do the entire 3 minutes).
• Pour batter into pans.
• Sprinkle with streusel mixture.
• Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
• Cool in pans 15 minutes.
• Remove loaves from pans and let cool completely.
• For glaze, combine confectioners' sugar and milk or orange juice in a small bowl.
• Stir until smooth.
• Drizzle over cooled loaves.

ORANGE LOAF

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.

CHOCOLATE ORANGE LOAF CAKE

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.

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
• Sift in the flour then add the zest of the orange and mix until well combined.
• Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
• Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
• While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.

CRANBERRY ORANGE LOAF

Steps:

• Grate rind from orange, squeeze juice into liquid measure, add enough water to make 3/4 cup.
• Set aside.
• In large bowl, whisk flour, sugar, baking powder, baking soda, salt and orange rind; stir in cranberries.
• In small bowl, whisk together egg, butter and orange juice; stir into flour mixture just until blended.
• Spread in greased 9x5 Loaf pan.
• Bake in centre of 350F oven for 50 to 60 minutes or until cake tester inserted in centre comes out clean.
• Let cool in pan for 10 minutes, turn out onto rack and let cool completely.
• (Make-ahead, store at room temperature for up to 2 days or over-wrap with heavy-duty foil and freeze for up to 2 weeks.).

JAFFA DRIZZLE LOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
• Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
• Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

ORANGE DRIZZLE CAKE

Steps:

• grease and line a standard tea-loaf tin and pre heat the oven to 180C
• cream together the butter and sugar until light and fluffy, gradually beat in the flour, baking powder and eggs until combined
• finally beat in the ground almond, orange rind and about half the juice careful not to let the mix curdle
• smooth the mix into the loaf tin and bake for approx 45 mins until golden and a skewer comes out clean
• Dissolve the sugar in the remaining orange juice
• remove the cake from the oven and prick all over with the skewer then drizzle the juice mix over the cake.
• allow to cool slightly before removing to a wire rack to cool completely