Orange Walnut Bar Cake Food

ORANGE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
• Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
• Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
• Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
• As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.

ORANGE WALNUT CAKE

Steps:

• Cream butter and sugar until blended.
• Add eggs, one at a time, beating well after each addition.
• Mix flour and baking powder well.
• Add to first mixture, mixing well.
• Add orange rind, orange juice, walnuts, and raisins, stir until well combined.
• Pour batter into greased and floured loaf pan.
• Bake at 350 for about 50 minutes or until pick inserted in center comes out clean.
• Cool in pan for about 15 minutes.
• Remove from pan, wrap in foil.

ORANGE-WALNUT CAKE

Steps:

• Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

FROSTED ORANGE DATE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.

MORE THE MERRIER ORANGE, FIG & WALNUT BARS

Steps:

• In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

ORANGE WALNUT BREAD

Steps:

• Preheat oven to 350°F. Combine flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in medium bowl with wire whisk until foamy. Add margarine, orange juice, orange zest and water; mix well. Add to flour mixture; stir just until blended. Stir in walnuts.
• Spoon into greased and floured 9x5-inch loaf pan.
• Bake 50 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely. Cut into 16 slices to serve.

WALNUT ORANGE COFFEE CAKE

Steps:

• In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.

CHEWY WALNUT PAN BARS

Steps:

• In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

ORANGE WALNUT BAR CAKE

Steps:

• Preheat your oven to 180 degrees C.
• Grease a loaf or square cake tin well with some butter and line the base with baking paper.
• Cream the butter, sugar and grated rinds until light and fluffy.
• Add the eggs, one at a time, and beat in well.
• Fold through the sifted flour.
• Stir in the walnuts, followed by the orange juice and then the milk.
• Pour into the prepared tin and sprinkle with the 2 teaspoons sugar.
• Bake for about 50 minutes.
• Stand for a few minutes then cool on a wire rack.
• To make the frosting, cream the butter in a small mixing bowl until light.
• Beat in the icing sugar.
• Add the rind and juice then beat at high speed with electric mixer for a few minutes until frosting is stiff enough to shape easily but not too stiff to spread.
• If it's too thin add more sifted icing sugar.
• If too thick add some more juice or water.
• When the cake has cooled frost with the prepared frosting.

ORANGE WALNUT CAKE

Steps:

• Position a rack in the center of the oven and preheat to 350°F
• Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour.
• Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
• In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
• Add the sugar and beat until light in color and texture, about 2 minutes.
• One at a time, beat in the egg yolks, then the orange zest.
• Reduce the mixer speed to low and in three additions, beat in the flour mixture, alternating with the sour cream, scraping down the sides of the bowl as needed, until the batter is smooth.
• Stir in the walnuts.
• In a grease-free, medium bowl, using the electric mixer with clean beaters, beat the egg whites just until stiff peaks form.
• Do not overbeat the whites, or they will look lumpy and watery.
• Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it.
• Pour the remaining whites on top and fold them in until they are incorporated. Scrape the batter into the prepared pan and smooth the top.
• Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.
• Cool on a wire cake rack for 10 minutes.
• GLAZE.
• To make the glaze, whisk the Grand Marnier, confectioners' sugar and orange juice to dissolve the sugar.
• Brush about half of the glaze over the cake, letting it soak inches Invert the cake onto the cake rack, and place the cake rack over a cookie sheet.
• Brush the remaining glaze over the cake.
• Cool completely.
• (The cake can be prepared up to 1 week ahead, wrapped tightly in plastic wrap, and stored at room temperature.).

ORANGE WALNUT BARK

Steps:

• Before starting prepare a cookie sheet or silpat sheet with a very light coating of vegetable oil cooking spray.
• Set up a double boiler with hot water just barely at a simmer. Place the top half of the boiler on top and add two thirds of the chocolate chips.
• Stirring regularly, melt the chips for a minute or two until the chocolate is smooth. Don't let the chocolate get too hot or it will need to be tempered again.
• Once the chocolate is smooth and glossy, add the remaining third of the chips and stir for 20 seconds.
• Add in the walnut pieces and orange peel. Stir just until mixed.
• Pour out the chocolate onto the prepared sheet and allow it to fully cool. The thickness is a matter of personal preference.
• Break the bark into pieces and enjoy.

WALNUT-ORANGE CAKE

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
• Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
• Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
• Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.

ORANGE WALNUT BREAD

Steps:

• Preheat oven to 350*.
• Grease an 8in loaf pan.
• Combine dry ingredients in small bowl.
• In lg bowl, beat butter and sugar until fluffy.
• Add egg yolks, one at a time, beat well.
• Add orange peel.
• Add flour mix and orange juice, alternately.
• In small bowl, beat egg whites until stiff.
• Gently fold egg whites and walnuts into batter.
• Pour into pan.
• Bake for 50-60 minutes, until bread tests done.
• Mix orange juice and powdered sugar together.
• Spoon over the bread as soon as it comes out of the oven.
• Let cool in pan 10 minutes.
• Remove and cool completely.

ORANGE WALNUT COFFEE CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch spring form pan; flour lightly, tapping out excess flour, or use pan release recipe #78579.
• Combine cake mix, orange zest, orange juice and water in a large mixer bowl.
• Beat the batter according to package directions.
• Stir in walnuts. Pour into prepared pan.
• Bake in preheated oven for 50 minutes, or until top springs back when lightly pressed with fingertip.
• Cool in pan on a wire rack 10 minutes. Loosen cake around edge with a knife; release spring, and carefully lift off side of pan.
• Place cake on a wire rack; cool completely.
• Remove cake from metal base; place on a serving plate.
• Glaze:.
• Blend sifted icing sugar and orange juice together. (Place sifter over mixing bowl.).
• Stir in 1 Tablespoon more orange juice, a little at a time, until glaze is thin enough to pour from a spoon.
• Spoon over top of cake, letting mixture drizzle down side. A slotted spoon is great for drizzling.
• Sprinkle thin orange peel strips, or grated orange zest, over top of cake for garnish (optional).

ORANGE DATE CAKE

Steps:

• Sift together flour, baking soda and salt; combine 1 cup with dates and walnuts. Set both mixtures aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange zest. Add reserved flour and date mixtures. Stir in buttermilk just until blended. , Spoon into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. , For syrup, in a small saucepan, heat orange juice and sugar until sugar is dissolved. Let stand for 30 minutes. Cool cake in pan for 10 minutes before removing to a wire rack. Cool 10 minutes more before pouring syrup over cake.

ORANGE WALNUT CAKE

Steps:

• Position the oven racks so that the top rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease a 9-inch tube pan.
• In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the mixture is smooth. Stir in the walnuts.
• Pour the batter into the prepared pan and smooth the batter to the edges. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Remove from the oven, leaving the cake in the pan.
• While the cake bakes, make the orange syrup by combining the orange juice and sugar; bring to a boil and stir until the sugar is dissolved.
• Poke the hot cake with a skewer in several places and pour the hot syrup over it. Cool the cake on a wire rack for at least 15 minutes before removing it from the pan to a serving plate.

MAPLE WALNUT BARS

Steps:

• Preheat oven to 350 degrees.
• For the bottom layer, in a large bowl, combine cake mix, butter and egg.
• Stir until mixture forms a thick dough.
• Press evenly into the bottom and 1/2 inch up the sides of a 9 x 13 inch baking pan.
• Bake 18 to 20 minutes or until golden.
• Meanwhile, for the top layer, in a large bowl, combine syrup, sugar, eggs and vanilla.
• Beat with an electric mixer until well combined.
• Stir in walnuts.
• Pour over hot bottom layer; spread to cover the entire surface.
• Bake 22 to 25 minutes or until the top layer just starts to set.
• Cool completely in pan.
• Cut into bars.