FLORIDA ORANGE CAKE
This recipe is a perfect showcase for our Florida oranges, with juice in the cake and marmalade in the frosting. Everyone comments on how moist the cake is.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 361 calories, Fat 16g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 287mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK SUNSHINE CAKE
This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.
Provided by Dmarcks
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 42.9 g, Cholesterol 41.9 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 324.2 mg, Sugar 31 g
DIABETIC SUNSHINE ORANGE CAKE
Make and share this Diabetic Sunshine Orange Cake recipe from Food.com.
Provided by Lorrie in Montreal
Categories Dessert
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Lightly coat an 8x8x2-inch baking pan with cooking spray.
- In a mixing bowl, combine margarine, sweeteners and egg.
- Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
- In medium bowl, sift together flour, baking powder,baking soda and cinnamon.
- Stir in raisins or apples and orange zest.
- Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan.
- Bake 18-20 minutes,.
- or until a wooden pick inserted in center comes out clean.
- Cool cake in pan on wire rack.
Nutrition Facts : Calories 118.8, Fat 5.6, SaturatedFat 1, Cholesterol 17.6, Sodium 178.7, Carbohydrate 15.2, Fiber 0.6, Sugar 3.9, Protein 2.2
ORANGE SUNSHINE CAKE
Like oranges? You're going to love this cake! There's some work involved in getting it all together, but it's worth it! Very impressive!
Provided by Mirj2338
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
- In a medium bowl, mix flour, baking powder and salt.
- In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
- Beat in orange peel.
- Pour batter evenly into prepared pans.
- Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
- Remove pans from oven and loosen cakes around edges with a small metal spatula.
- Turn cakes out onto wire racks; peel off and discard wax paper.
- Turn cakes, right-side up, and prick all over with a wooden pick.
- In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
- Cook, stirring until sugar dissolves.
- Spoon slowly over warm cakes, letting syrup soak in.
- Let cakes cook completely.
- To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
- Add orange juice.
- Stir over low heat until gelatin dissolves.
- Add butter, stir until butter melts.
- In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
- Cook over low heat 3 to 5 minutes, stirring until thickened.
- Cool to room temperature.
- Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
- Refrigerate until very thick but still spreadable, about 10 minutes.
- Do not chill too long or mixture will set.
- Use to fill Orange Sunshine Cake.
- To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
- Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
- Remove from heat; beat in vanilla.
- Use to frost Orange Sunshine Cake.
- To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
- Top with second cake layer, spread with Frosting.
- Top with remaining cake layer and spread with remaining Orange Filling.
- Frost sides of cake with remaining Frosting.
- Garnish with slivered orange peel, if desired.
SUNSHINE ORANGE CAKE
Make and share this Sunshine Orange Cake recipe from Food.com.
Provided by Christine
Categories Breads
Time 1h20m
Yield 12 pieces of cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- Spray a 6 cup decorative or plain tube pan with vegetable cooking spray.
- Dust with flour.
- Set aside.
- In a medium bowl, sift together the flour, baking powder and salt.
- In a small bowl, combine buttermilk, orange juice and grated orange peel.
- Mix well.
- In a large bowl, stir together 1 cup sugar, oil, and egg yolk until crumbs form.
- Stir in flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
- In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites until soft peaks form.
- Beat in remaining sugar, 2 tablespoons at a time, until stiff peaks form.
- Gently fold egg whites into batter.
- Pour into prepared pan.
- Bake until a toothpick inserted near center comes out clean, about 1 hour.
- Place on a wire rack and cool for 10 minutes.
- Turn cake out onto rack and cool completely.
- Sprinkle with confectioners sugar; garnish with orange peel strips.
Nutrition Facts : Calories 236.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 16.1, Sodium 169.3, Carbohydrate 44.3, Fiber 0.4, Sugar 26.1, Protein 3.6
ORANGE SUNSHINE CAKE
Orange cake with pineapple frosting - perfect for spring!
Provided by PERRAULT46
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
- Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
- To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g
ORANGE SUNSHINE CAKE
Different from all the others, this recipe calls for 2 cups of orange juice. A different twist at breakfast! From "Beyond Oatmeal: 101 Breakfast Recipes" by Carlene Duda.
Provided by Rachie P
Categories Breakfast
Time 1h
Yield 1 bundt cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Lightly grease a bundt pan.
- In large bowl, combine flours and baking soda. Add eggs one at a time and beat well.
- Boil orange juice and zest. Chill just until cool to the touch, then add to flour mixture and mix well.
- Beat butter and sugar together; blend into flour and juice mixture.
- Pour into pan and bake 35-40 minutes or until toothpick comes out clean.
- Cool on rack and invert; sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 311.3, Fat 8.2, SaturatedFat 4.3, Cholesterol 94.6, Sodium 383.5, Carbohydrate 54.5, Fiber 2.4, Sugar 30.4, Protein 6.5
ORANGE CREAM ANGEL FOOD CAKE
Transform boxed angel food cake mix into a mouthwatering masterpiece with creamy orange filling and frosting.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h25m
Yield 12
Number Of Ingredients 11
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
- Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
- In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
- On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 160 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 41 g, TransFat 1/2 g
SUNSHINE CAKE
This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.
Provided by Helga
Categories Desserts Cakes Sponge Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Separate eggs. Sift the flour, baking powder, and salt together three times.
- In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
- Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g
SUNNY ORANGE LAYER CAKE
If you like orange flavor, you'll love this made-from-scratch orange cake recipe. No one will ever believe that you use gelatin as the secret ingredient in both the cake and the frosting.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, gelatin, baking powder and salt; add to creamed mixture alternately with orange juice and milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream cheese and butter until light and fluffy. Beat in the confectioners' sugar, gelatin powder and vanilla until blended. , Place one cake layer on a serving plate; spread with frosting. Top with remaining cake layer; frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 475 calories, Fat 23g fat (10g saturated fat), Cholesterol 81mg cholesterol, Sodium 370mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 0 fiber), Protein 6g protein.
SUNSHINE CAKE WITH CITRUS BUTTER CREAM
Categories Citrus Dairy Egg Dessert Bake Orange Winter Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- Make cake layers:
- Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
- Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
- Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
- Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
- Make buttercream:
- Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
- With mixer running, add butter, 1 tablespoon at a time, beating well after each addition. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
- Assemble cake:
- Brush any loose crumbs from layers and put 1 upside down on a serving plate. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
ORANGE SUNSHINE CAKE
This is a delicious and easy to make cake, a favorite of my husband's throughout his childhood. It comes from his grandmother's kitchen and hopefully will continue being passed from generation to generation. It is a bright and cheerful taste for a cold winter's day.
Provided by Debbie Smith
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 6
Steps:
- Grease and lightly flour cake tin.
- Beat butter and sugar for about 5 minutes.
- Add eggs to mixture and stir.
- Add grated orange peel, sifted flour and salt.
- Stir lightly to mix.
- Pour into prepared cake tin.
- Bake in moderate oven 350 degrees F (150C) for around 40 minutes.
- (Use the juice from the orange to make the icing by mixing it with powdered sugar and butter.).
Nutrition Facts : Calories 1899.8, Fat 103.1, SaturatedFat 61.6, Cholesterol 615.8, Sodium 2562.5, Carbohydrate 223.6, Fiber 10.2, Sugar 113.9, Protein 26.9
SUNSHINE CAKE
I brought this cake to the county fair for 4-H and easily took home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar.- Leah Will, Bel Aire, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.
Nutrition Facts : Calories 533 calories, Fat 22g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 394mg sodium, Carbohydrate 82g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
SUNSHINE CAKE
Try your hand at our Sunshine Cake! This Summer favorite is great for a party dessert and will wow your friends and family.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min. Pour into 2-1/2-qt. ovenproof bowl sprayed with cooking spray. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Loosen cake from side of bowl with knife. Invert onto wire rack; remove bowl. Cool cake completely.
- Meanwhile, mix cream cheese and sugar in medium bowl until blended; stir in 1 cup COOL WHIP. Spoon 1 cup cream cheese mixture into separate bowl; stir in 3 drops yellow food coloring. Stir 4 drops orange food coloring into remaining cream cheese mixture. Refrigerate both until ready to use.
- Cut cake horizontally into 3 layers. Place largest cake layer on platter; spread with orange cream cheese mixture. Cover with middle cake layer; spread with yellow cream cheese mixture. Top with remaining cake layer.
- Frost cake with remaining COOL WHIP. Garnish with sprinkles. Alternate pineapple and orange slices around cake to resemble the sun as shown in photo.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 27 g, Protein 4 g
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