Orange Pecan Bundt Cake Food

ORANGE-PECAN PASSOVER BUNDT CAKE

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.
• Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.

BOURBON PECAN CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside. Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute. Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute. Add the egg yolks one at a time, mixing well between additions. Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry. Stir in the pecans.
• In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total. Fold the egg whites into the batter in thirds.
• Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes. Let cool before turning the cake out of the pan.
• For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

ORANGE-PECAN BUNDT CAKE

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 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-CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

BLUEBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Butter and flour bundt pan making sure to get all the nooks and crannies.
• Whisk flour, baking powder, and salt in medium bowl.
• Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy.
• Beat in eggs, one at a time.
• Beat in orange peel and vanilla.
• Beat in dry ingredients in 3 additions alternately with buttermilk.
• Fold in blueberries.
• Pour batter into prepared pan. Bake for 1 hour or until toothpick instered in center of cake comes out clean.
• Cool cake in pan on rack 10 minutes.
• Turn cake out onto rack and cool completely.
• Transfer cake to plate, sift powdered sugar over, and serve.

WINNING CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

ORANGE PECAN BUNDT CAKE

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.

PECAN CARROT BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange zest. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack. , For frosting, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.

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.

ORANGE-CRANBERRY-DATE PUMPKIN CAKE

Steps:

• Preheat oven to 350°F Grease a loaf pan.
• In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
• In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
• Stir in cranberries, dates, and pecans, if desired.
• Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
• Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
• To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
• Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner's sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
• Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner's sugar until smooth. Drizzle over cake.
• Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
• To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.