Soaked Orange Pound Cake Food

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.

BAREFOOT CONTESSA'S ORANGE POUND CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour 2 loaf pans.
• Cream butter and 2 cups of sugar in a bowl.
• Mix in eggs, one at a time; add zest.
• Sift flour, baking powder, baking soda and salt together.
• In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
• Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
• Divide between 2 pans and smooth the tops.
• Bake for 45 minutes or until tester comes out clean.
• Cool for 10 minutes.
• Make syrup while cake is baking.
• Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
• Cooks these two together over low heat till the sugar is desolved.
• Spoon over cakes and then allow them to cool completely.
• You may glaze these cakes (after cooling) with a simple glaze but I don't usually.

ORANGE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
• While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

SOAKED ORANGE POUND CAKE

Steps:

• 1. PLANNING TIP: For best flavor, wrap airtight and store one day at room temperature before serving or freezing. Make sure to wrap the cake well so it doesn't dry out. In fact, I recommend using a tupperware cake or pie carrier since they are airtight.
• 2. PREP: Remove the butter and eggs from fridge so they will be at room temperature before using. Grease & flour an 8 to 10 cup tube or bundt pan. Scrub and dry oranges. Get out all required ingredients, measuring spoons, etc. Heat oven to 325.
• 3. CAKE: Zest the two navel oranges and set aside (you should have approximately 1/3 cup of zest). *If you don't have a zester you can remove the colored part of the peel with a vegetable peeler. (See step 5).
• 4. Squeeze the navel oranges that you just zested and reserve the juice to use in the syrup. You should have approximately 1/3 to 2/3 cup of juice. You can even double this syrup because it really soaks in. I will most definitely double this the next time.
• 5. Add zest to sugar in your stand mixer bowl that you'll be using to mix the batter. The sugar will be damp. *If using vegetable peeler method from step 3: process zest and sugar in a food processor until zest is very finely chopped.
• 6. Add butter and vanilla to the sugar/zest and beat with stand mixer on HIGH speed until pale and fluffy.
• 7. Reduce speed to MEDIUM; add eggs, one at a time beating after each. Now add in the baking powder and salt, scraping bowl often.
• 8. Turn mixer on LOW speed and sprinkle in flour and beat just until blended. DO NOT overmix. Spread evenly in prepared pan. (The batter is thick and there really isn't a lot of batter).
• 9. Bake at 325 for approximately 45 to 55 minutes until wooden pick inserted in cake comes out clean. This cake doesn't rise that much. Mine was only about 2 1/2" high. It's a very dense cake. Cool cake IN THE PAN for 10 minutes.
• 10. SYRUP: Mix the three syrup ingredients in a small saucepan. Stir over medium-high heat until sugar is disolved and syrup is hot. Remove from heat. You can double this syrup. Trust me, it won't be too much. This cake can definitely handle it.
• 11. Poke several holes into cake (about 36 to 40) using a skewer or an ice pick. Brush cake with all but about one tablespoon of warm syrup. The surface will look quite wet. Let soak approximately 15 minutes before removing from pan.
• 12. Loosen edges, turn cake out on rack and cool completely. Brush top with the remaining one tablespoon of syrup. Note: I found that you need to drizzle some of the orange infused simple syrup over the top before layering your candied orange slices on top. Use a toothpick this time to punch holes so it can soak into the cake.
• 13. GARNISH: For the candied orange slices, thinly slice the two thin-skinned oranges. Bring the 2 cups each of water and sugar to a boil in a wide skillet. Add slices, reduce heat and simmer 30 minutes or so until slices are translucent. Remove from heat and cool.
• 14. Once cooled, lift slices from syrup and place on top of cooled cake. Again, as mentioned in the above step, drizzle some of the orange infused simple syrup over top before layering with the candied orange slices.
• 15. NOTE: Save the orange syrup (simple syrup) and refrigerate it for other uses. I heated some up to drizzle over each slice when serving. I also drizzled cold syrup in the dessert plate and placed a slice of cake onto the syrup. I liked it both ways. I actually ended up just pouring the remaining simple syrup over the entire cake to give it more moisture.
• 16. IN MY OPINION: This would also be wonderful just by using an orange cake mix and baking it in a bundt pan and then following the syrup and garnish directions. I may try that the next time.
• 17. Per Serving: 331 calories, 5g protien, 40g carbs, 1g fiber, 18g fat (10g sat fat), 112mg cholestrol, 111mg sodium. Don't hit me. This is not diet friendly but you can splurge ever now and then.

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

BLOOD ORANGE POUND CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
• Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
• To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.

ORANGE POUND CAKE

Steps:

• Heat oven to 325°F. Generously grease and lightly flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
• Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
• Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered.