Orange Refrigerator Sheet Cake Food

ORANGE REFRIGERATOR CAKE

Steps:

• Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.

VICTORIAN ORANGE PEEL CAKE RECIPE - (3.9/5)

Steps:

• Grind orange peel and raisins together three times or place in food processor and chip fine. Preheat oven to 325° Cream sugar and butter. Add eggs and buttermilk; mix thoroughly. Sift together flour, salt, baking soda and stir into batter. Mix in ground peel and raisins with walnuts. Pour into well greased 9 or 10 inch springform or tube pan. Bake 45 to 50 minutes or until cake tests done. Do not use bundt pan – cakes gets too brown. Syrup: Heat orange juice, sugar and rum together until sugar is dissolved. When cake is done let stand 10 minutes (no longer) and remove from pan. Reinvert and slowly pour juice mix over cake. Allow to stand overnight, or even better, several days. Store at room temperature if to be eaten in a few days; in refrigerator if longer. Makes 8 to 10 large or 20 small servings.

BLOOD ORANGE RICOTTA CAKE

Steps:

• For the ricotta pound cake: Preheat the oven to 300 degrees F. Butter the bottom and sides of a 9-by-3-inch round cake pan with removable bottom with the melted butter and line the bottom with a 9-inch-diameter parchment paper round. In the bowl of a stand mixer fitted with the whisk attachment, whip together the eggs and sugar at medium-high speed until the mixture is very thick and falls in heavy ribbons, about 7 minutes. In a separate bowl, whisk together the oil, ricotta, orange juice, and vanilla. Gently add the ricotta mixture to the egg mixture and whip just until blended. Sift together the flour and baking powder. Add the sifted ingredients to the batter, mixing just until incorporated, scraping down the sides of the bowl as needed. Do not over mix. If necessary, finish folding in the sifted ingredients by hand, using a rubber spatula. Pour the batter into the prepared cake pan and place on a rack in the center of the oven. Bake the cake until lightly browned on top, about 70 minutes. The cake is done when a knife blade inserted into the center comes out clean and when the top of the cake springs back lightly when touched. Remove the cake from the oven and allow to cool completely. Once cooled, remove the cake from the pan and peel parchment paper from bottom of the cake. Wrap the cake tightly in plastic wrap until ready to use. The Ricotta Pound Cake can be stored for up to 1 day at room temperature or in the freezer for up to 1 week. For the blood orange simple syrup: Combine the sugar with 1/3 cup water in a small, heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. Remove from the heat, pour into a clean bowl, and allow to cool. Once fully cooled, stir in the blood orange concentrate until combined. The Blood Orange Simple Syrup will keep for up to 7 days in an airtight container in the refrigerator. For the blood orange curd: Soften the gelatin sheet in 2 cups cool water for 3 minutes. Combine the whole eggs, egg yolks, sugar and both juices into a heatproof, nonreactive mixing bowl set over a pan of simmering water (do not allow the bowl to touch the water) and whisk together until the sugar begins to dissolve. Cook, whisking continuously, until the mixture begins to thicken into a custard, 5 to 7 minutes. If using a candy thermometer, cook to 170 to 180 degrees F. Whisk the butter. The curd should be smooth and homogenous. Squeeze out the excess water from the gelatin and whisk the gelatin into the hot mixture until fully dissolved and combined. Remove the bowl from over the water and strain the curd through a medium-mesh sieve into a clean, nonreactive mixing bowl. Cover with plastic wrap pressed directly onto the surface of the curd and allow to cool in the refrigerator. The Blood Orange Curd can be stored for up to 3 days in an airtight container in the refrigerator. For the cranberry orange preserves: In the bowl of a food processor fitted with the blade attachment, pulse together the cranberries and orange juice. The cranberries should still be in chunky pieces. Combine the cranberry mixture with the corn syrup and sugar in a medium saucepan over medium-low heat. Stirring every 5 minutes, cook the mixture until it boils and thickens, 15 to 20 minutes. If using a candy thermometer, cook to approx. 210 degrees F. Transfer to a clean bowl. Cover with plastic wrap and cool in the refrigerator. The Cranberry Orange Preserves can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• For the blood orange whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip together the cream and sugar until stiff peaks form, about 3 minutes. Remove the bowl from the mixer. Using a rubber spatula, fold in the Blood Orange Curd until combined, being careful not to over mix, which could make the stiffened whipped cream weak. The Blood Orange Whipped Cream should be made when ready to assemble the cake. To assemble the cake: In a small mixing bowl, gently fold together the raspberries and the Cranberry Orange Preserves until combined. Place the unwrapped pound cake on a flat work surface. Using a long serrated knife, slice off the top 1/4-inch to even out the top of the cake as necessary. Slice the cake horizontally into 3 even layers. Using a 10-inch round cake board as the bottom of a 10-by-3-inch round cake pan with removable bottom, center 1 cake layer on the cake board, cut side up. Using a pastry brush, moisten the cake layer with one-third of the Blood Orange Simple Syrup. Measure out 1 1/2 cups of Blood Orange Whipped Cream and set aside to be used to frost the top of the cake. Using an offset spatula, spread half of the remaining Blood Orange Whipped Cream onto the syrup-soaked cake layer, allowing the whipped cream to fill up the space between the cake and the cake pan. Use a rubber spatula to gently but firmly press the whipped cream down in between the side of the cake pan and the cake layer, thus essentially forming the side of the cake. Spoon half of the raspberry-cranberry preserves mixture onto the Blood Orange Whipped Cream, gently pressing the berries onto the cream. Top with a second layer of pound cake and repeat with another one-third of the simple syrup, the other half of the remaining Blood Orange Whipped Cream, and remaining raspberry-cranberry preserves mixture. Top with the final layer of cake and moisten with the remaining Blood Orange Simple Syrup. Using a long, flat spatula, evenly spread the reserved 1 1/2 cups Blood Orange Whipped Cream over the top of the cake. Tightly wrap the cake in the pan in plastic wrap and place in the freezer overnight.

ORANGE CREAM POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, eggs, 1 cup water and the oil with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 28 to 33 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• Poke cake all over with fork or wooden skewer. In medium bowl, pour boiling water on 1 box orange gelatin; stir until gelatin is dissolved. Stir in cold water. Pour gelatin over cake. Run knife around edges of pan to loosen cake. Refrigerate 2 hours.
• In large bowl, stir together pudding mix, 1 box orange gelatin, the milk and orange juice until blended. Fold in 1 container whipped topping. Spread over cake. Cut into squares. Garnish with additional whipped topping and orange peel. Store covered in refrigerator.

ORANGE REFRIGERATOR CAKE

Steps:

• Prepare pudding according to package directions; set aside.
• In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
• Cook and stir over low heat until gelatin is completely dissolved.
• Stir into pudding.
• Add orange peel.
• Transfer to a large bowl.
• Cover and refrigerate for 2 hours or until cooled.
• Cut one angel food cake in half width-wise.
• Save one half for another use.
• Cut remaining half into eight slices.
• Cut second loaf into 16 slices.
• Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
• Fold whipped cream into pudding; spread half over the cake slices.
• Repeat layers.
• Cover and refrigerate overnight or until set.

ORANGE CREAMSICLE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for.
• Bake for the time required on the back of the box. Remove from oven and cool 5 minutes.
• Use a fork to poke holes over the top of the cake.
• Dissolve the orange Jell-O in boiling water. Pour the Jell-O over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
• Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip.
• Spread over the top of the cooled cake. Cut into 24 pieces. Store in a covered container in the refrigerator.
• Garnish with pieces of the orange candy right before serving.

FRESH ORANGE REFRIGERATOR CAKE

Steps:

• Line bottom and sides of an 8 inch springform pan with split ladyfingers.
• Combine 1 cup orange juice and sugar in saucepan; heat until sugar is dissolved. Remove from heat. Soften gelatin in 1 cup orange juice then stir in hot juice. Add remaining orange juice, lemon juice and salt. Chill until slightly thickened.
• Whip the cream until stiff and fold into the gelatin mixture. Fold in orange sections and spoon into the prepared pan. Chill for at least 4 hours. Remove sides of pan and place on a serving plate. Garnish with fresh strawberries.

NEAPOLITAN REFRIGERATOR SHEET CAKE

Steps:

• Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
• Mix cake according to package directions and bake in a 9x13" pan.
• Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
• Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
• Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

VEGAN ORANGE CAKE

Steps:

• Preheat the oven to 350°F (180°C). Prepare two 8-inch* (see notes) cake pans by spraying with non-stick spray and lining the bottoms with circles of parchment paper.
• Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt and mix in.
• Add soy milk, oil, vinegar, vanilla extract, orange extract and orange zest and mix it into a batter. Don't overmix.
• Divide the batter between the two prepared cake pans and bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Let the cakes cool for a few minutes in the pans before removing them from the cake pans and placing on a wire cooling rack to cool completely before frosting.
• Prepare your frosting by adding the powdered sugar, vegan butter, salt and orange extract to the bowl of a stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
• When the cakes are cooled frost the cake and decorate with orange zest and orange slices around the sides (optional).

ORANGE DREAMSICLE REFRIGERATOR CAKE

Steps:

• 1. Prepare and bake cake according to box instructions for a 9"x13" glass pan.
• 2. Immediately upon removing cake from oven, poke holes all over using a skewer or chopstick.
• 3. Pour orange gelatin into a medium bowl, add boiling water and mix until dissolved.
• 4. Slowly pour (or spoon) over cake, filling all the holes well.
• 5. Allow cake to cool completely (after 1/2 hr., it can be refrigerated to hasten the cooling.)
• 6. When the cake has cooled, in a large bowl, beat cream cheese with powdered sugar, until fluffy.
• 7. Gradually beat in 1/4 of the cup of milk, until smooth.
• 8. Gradually add remaining 3/4 cup milk and blend until smooth.
• 9. Add the vanilla pudding mix, vanilla extract and orange extract and mix until smooth.
• 10. Fold in whipped topping until well incorporated.
• 11. Spread evenly over cake, then cover and refrigerate for 2 to 3 hrs. before serving.
• 12. Cover and refrigerate leftovers.

ORANGE REFRIGERATOR SHEET CAKE

Steps:

• 1. Add 1 1/3 cups boiling water to jello plus 1 cup cold water. Set aside at room temperature to set.
• 2. Mix cake as directed and bake according to package directions. Let cool for 20-25 minutes. Use a fork and every 1/2 inch punch holes deep into the cake while still in the baking pan. The more holes, the better it is. Carefully pour jello liquid over the cake getting the liquid into the holes made. Put in Refrigerator while making topping.
• 3. Topping: Add all 3 ingredients into a precooled mixing bowl. Beat until stiff. Take cake out of refrigerator and top with topping. Put back in refrigerator until serving time.

ORANGE CREAMSICLE POKE CAKE

Steps:

• Preheat oven to 350° Fahrenheit. Grease bottom of 9x13 cake pan.
• Using a mixer, mix vanilla cake mix, eggs, butter and orange soda on medium speed for 2 minutes. Pour into cake pan and bake for 25 minutes or until toothpick inserted in middle comes out clean. Set cake aside to cool (about one hour).
• When cake is cool, use a skewer or skinny handled wooden spoon to poke holes in cake. In a 2 C measuring cup, heat 1 C water to boiling in microwave. Add gelatin to boiling water and stir until dissolved. Add cold water and orange soda. Mix well. Pour gelatin mixture over cake, making sure it gets in all of the holes in the cake. Put cake in the refrigerator for 2 hours so that the gelatin can set.
• When ready to frost, use a mixer to whip 1.5 C of heavy whipping cream and orange gelatin until cream forms stiff peaks. Frost cake with whipped orange topping.