Sesame Spice Cake With Chocolate Orange Glaze Food

SESAME SPICE CAKE WITH CHOCOLATE ORANGE GLAZE

Steps:

• For the cake, preheat oven to 350 degrees; grease and lightly flour a 10 cup bundt pan.
• Chop the dates in food processor by pulsing several times; place in a small bowl and cover with hot water; allow to stand while preparing remaining cake ingredients.
• In medium mixer bowl, combine the flour, salt, baking powder, baking soda, ground cloves and cinnamon; set aside.
• In large mixer bowl, beat the butter and granulated sugar until light and fluffy; beat in brown sugar, tahini and while continuing to beat, add eggs 1 at a time.
• Gradually beat in flour mixture, alternating with yogurt; beat for 2 minutes on medium speed.
• Stir in 1/4 cup of orange juice and 1 tablespoon zest, drain the dates and stir into batter until evenly distributed; add chopped nuts and stir to distribute.
• Turn into prepared pan and bake for 40 to 45 minutes or until tester comes out clean when inserted off center; cool 10 minutes and turn out of pan onto plate; allow too cool completely before glazing.
• For the glaze, in a small saucepan, add the butter, chocolate, cream and orange juice; cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
• Stir in vanilla and gradually add confectioners' sugar; beating until smooth and thickened.
• Stir in orange zest and pour evenly over cake, allowing glaze to run down sides, scrape up excess that drips into the center and round edges, pour over cake.

MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE

Steps:

• Cake Preparation:
• Preheat oven to 350 degrees F.
• Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
• For the Orange Glaze:
• Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
• For the Marzipan Stems and Leaves:
• Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

SPICE CAKE WITH GINGER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or Bunt pan with nonstick cooking spray.
• Place the grated ginger in 2 layers of cheesecloth, or in 2 layers of paper towels. Squeeze to extract the juice, and set both the ginger and juice aside.
• In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and juiced grated ginger.
• In a separate bowl, whisk the egg with the brown sugar, applesauce, canola oil and vanilla until well combined. Stir the wet ingredients into the dry ingredients until thoroughly incorporated. Scrape the batter into the prepared cake pan, leveling the top with a spatula. Bake until a toothpick inserted in the center comes out mostly clean with a few crumbs clinging to it, 40 to 45 minutes. Remove from the oven. When cool enough to handle, invert the cake onto a wire cooling rack.
• For the glaze, stir together the powdered sugar with the reserved ginger juice. If the glaze is too thick, just add a little water to form a pourable but still thick consistency.
• When the cake is completely cooled, about 1 hour, pour the glaze onto the center and use an offset spatula to help the glaze run down the sides. Sprinkle the edges with the chopped walnuts to garnish.

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.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

PUMPKIN CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 cup Bundt pan.
• Combine brown sugar and shortening in large bowl.
• Beat on low speed until creamy.
• Add the eggs one a time, beating well after each addition.
• Stir in the pumpkin and water.
• Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
• Add to the pumpkin mixture, beating at low speed until well blended.
• Beat for 2 minutes at medium speed.
• Fold in the 1/2 cup of walnuts and raisins.
• Spoon into the pan.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from the pan.
• Place cake on serving plate.
• For the glaze, combine the sugar, orange peel and orange juice.
• Stir with a spoon until well blended.
• Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
• Sprinkle with additional nuts before the glaze hardens.

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
• Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
• Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
• Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
• Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
• For the glaze:
• As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
• After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
• Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.