ORANGE-SPICE BUNDT® CAKE WITH GROUND CHERRIES
I came up with this cake as a way to use the massive amounts of ground cherries (also known as Cape gooseberries or husk cherries) that grew in my garden this year. The ground cherries have a subtle pineapple-y flavor and a beautiful orange color that makes a great addition to this spicy Bundt® cake.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Whisk flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and allspice together in a medium bowl until combined.
- Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in maple syrup, vanilla extract, and orange zest. Add in 1/3 of the flour mixture and stir until just combined. Pour in half of the buttermilk and mix until just combined. Repeat alternating additions of flour mixture and buttermilk until ingredients are incorporated, beginning and ending with flour mixture, stirring just until combined. Do not overmix. Fold in ground cherries gently. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 44.3 g, Cholesterol 77.6 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 7.8 g, Sodium 303.7 mg, Sugar 22.2 g
ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
EGGLESS ORANGE SPICE BUNDT CAKE
This is actually a recipe I got from a vegan site. It was originally a chocolate bundt recipe, but I modified the hell out of it, and it turned out quite well. It's also really low fat, unlike most bundt cake recipes that require 400 sticks of butter and a couple of tubs of sour cream. It's also great for people who are allergic to eggs (it's more common than people think).
Provided by Tiny Tima
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Fahrenheit.
- Spray the bundt cake pan with a non- stick spray (preferably a canola spray) for about one second.
- *NOTE REGARDING 1/2 of WATER: Open the can of Mandarin oranges and drain the juice into a measuring cup. If the juice from the can does not measure up to a cup, shore it up with water until it reaches a cup; it took 1/2 cup of water to shore it up when I made this. The amount may be different considering what brand you purchase.
- Combine all the dry ingredients into one bowl. In a separate bowl, combine all the wet ingredients (except for the Mandarin orange pieces). Stir both bowls until both sets (wet and dry) are mixed well. Pour the wet ingredients into the dry ingredient bowl. Take electric beaters to the combination until everything is smooth.
- Add the Mandarin orange pieces and stir slowly.
- Pour the batter into the bundt pan and bake for 40- 50 minutes. This is a type of cake where it needs to be babysat because the surface area isn't very large, therefore the batter is confined and bakes slowly. At about the 35 minute mark, do the toothpick test, in case for some miraculous reason it is done. It took about 45 minutes in my oven. Don't be tempted to raise the heat because then you'll get a situation where it will be well done on the outside and raw on the inside.
Nutrition Facts : Calories 273.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.8, Sodium 415.4, Carbohydrate 62.5, Fiber 1.4, Sugar 37.7, Protein 4.2
SPICED POUND CAKE WITH ORANGE RUM SAUCE
Steps:
- Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
- Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
- In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
- Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
- Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
ORANGE SPICE CAKE
Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE SPICE CREAM-CHEESE BUNDT CAKE WITH SUGARED CRANBERRIES
Steps:
- To Make the Pound Cake
- Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.
- Place the butter and Philadelphia Cream Cheese in a large mixing bowl, mixing together until smooth and well-blended. Add the sugar and whip on medium-high speed until very pale and fluffy (about 5 minutes). Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition. Stir in the orange juice, zest, and vanilla. Add the flour, 1 ½ cups at a time. When all the flour has been incorporated, stir in the salt, ginger, and cloves.
- Transfer the batter to the prepared Bundt. Bake for 70 to 80 minutes*, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar, and fill the center of the Bundt with sugared cranberries, for garnish.
- To Make the Sugared Cranberries:
- Place the water and sugar in a medium pot, and place over medium-low heat. Bring to a low simmer, stirring, just until the sugar is completely dissolved. Remove from heat and cool for 15 minutes.
- Toss the cranberries in the simple syrup, to coat.
- Drain the cranberries, and spread in single layer on a wire rack. Allow to dry for about 8 hours, or until no longer wet but sticky to the touch. Roll in granulated sugar, to coat. Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE SPICE CAKE
This recipe was posted at another site. After LorenLou's review, I tweaked the recipe and wanted to make an update with a stronger orange flavor.
Provided by PaulaG
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degreees.
- Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
- Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
- Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
- Pour into prepared pan and bake for 16-20 minutes.
- Spoon marmalade over warm cake.
- Cool on a wire rack.
- Serve garnished with whipped topping and orange slices.
Nutrition Facts : Calories 299.7, Fat 8.9, SaturatedFat 1.3, Cholesterol 23.5, Sodium 235.5, Carbohydrate 52.9, Fiber 1.1, Sugar 29.8, Protein 3.3
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