Orange Spice Cake Food

ORANGE-SPICED CHEESECAKE

Steps:

• Cut the cheesecake into quarters and thaw according to package instructions. In a large saucepan over medium-high heat combine the marmalade, orange liqueur, orange juice concentrate, and orange slices. Simmer until thick and syrupy, about 10 minutes.
• To serve, spoon warm orange spice mixture over the top of cheesecake slices.

ORANGE SOAK CAKE

Steps:

• NOTE: If you don't have an orange-flavored cake mix on hand, a yellow cake mix is an acceptable substitute.
• Just add 1 tbs of orange extract and 1 tbs grated orange peel to the batter before mixing Preheat oven to 350 degrees F.
• Grease and flour a 13x9-inch pan.
• Prepare and bake cake mix according to package directions.
• While cake is baking, combine powdered sugar, orange juice, melted butter, and water in a medium bowl.
• When cake is done, remove from oven and immediately poke holes in top with a fork or toothpick.
• Pour glaze slowly over top of hot cake, allowing it to soak in.
• Cool completely on a wire rack.

SPICED ORANGE OLIVE OIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
• Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

SPICED OLIVE OIL CAKE WITH ORANGE GLAZE

Steps:

• Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
• Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
• Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
• Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
• Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.

ORANGE SPICE GARBANZO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
• Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

ORANGE SPICE CAKE

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.

SPICED CAKE WITH ALMONDS AND CARAMELIZED ORANGES

Steps:

• Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.
• To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level.
• To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool.
• For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract.
• To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake.

ORANGE SPICED CRUMB CAKE

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
• Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.
• For the cake: Heavily butter a 9- by 13-inch baking pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. Add the wet ingredients into the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing out the surface. Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
• Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. Transfer to a rack to cool.
• For the glaze: Whisk together the sugar, butter, juice, zest and vanilla.
• Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. Serve on a platter.

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.

SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

MARY'S ORANGE SLICE CAKE

Steps:

• Cream butter & sugar, add eggs (1 at a time) beating after each one.
• Dissolve baking soda in buttermilk. Add to creamed mixture.
• Add dates and orange slice to flour to coat. Add coconut.
• Combine the two mixtures.
• Makes stiff dough that should be mixed with your hands.
• Bake in a greased and floured 13x9x3 pan at 250* for 2 ½ hours.
• Combine orange juice and powered sugar and our over the hot cake. Let it stand over night before serving.

FIVE-SPICE ANGEL FOOD CAKE WITH ORANGE CREME ANGLAISE-HOMEMADE

Steps:

• For cake: In bowl, sift together flour, five-spice powder and salt.
• Sift mixture a second time.
• In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
• Increase speed to high and continue to beat mixture until soft peaks form.
• Gradually add the sugar, beating until just before peaks are stiff.
• Egg white mixture should be glossy and smooth.
• Be careful not to over beat, or the cake will not be as tall.
• Fold half of the flour mixture into the egg white mixture with a rubber spatula.
• Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
• Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
• Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
• For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
• Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
• Return the pan to heat and reheat to scalding.
• Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
• Back to Sauce: In a medium bowl, whisk egg yolks.
• Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
• This is important or you will end up with scrambled eggs instead of a nice sauce.
• With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
• (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
• Set the bowl into a larger bowl of ice water and allow it to cool.
• When cold, stir in the orange-flavored liqueur.
• Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
• Turn cake out onto a serving plate.
• Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.

ORANGE SPICE CAKE

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 near the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired. Yield: 9 servings.

ORANGE SPICE CAKE

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.