ORANGE CAKE
This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.
Provided by judith
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
- In a medium bowl whisk together flour and baking powder. Set aside.
- In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
- Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
- Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge
ORANGE BLOSSOM TRIFLE
This is a variation on a pie recipe that evolved from trial and error. This tastes like an Orange Smoothie over angel food cake!
Provided by CHEFBETHPHX
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 5h25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours.
- Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.
- To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 32.4 g, Cholesterol 83.8 mg, Fat 12.7 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 265.5 mg, Sugar 15.1 g
ACCIDENTALLY FABULOUS ORANGE TRIFLE!
Start with Luvin' Texas' Recipe#275626 (orange swirl cake), prepare it in an unseasoned Pampered Chef stoneware Bundt pan, and you get crumbled orange cake...add these other ingredients, and you, too, can have an absolutely light, yummy orange trifle! It was a great mistake! (You may not have an unseasoned cake pan, so feel free to prepare it in the easiest way, possible, 'cause you're just going to crumble the cake, anyway!) Enjoy!
Provided by Belinda in Austin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour your pan.
- Prepare cake mix according to directions.
- Remove 1 1/2 cups of the batter and set aside.
- Pour remaining batter into the pan.
- Stir dry orange jello into the 1 1/2 cups batter.
- Drop this onto the batter in the pan, and cut through batter with a knife, with S-shaped curves, in one continuous motion, for a swirled effect.
- Bake according to cake mix directions.
- Cool and crumble.
- Make the vanilla pudding, according to the box, with the 2 cups of milk.
- In a trifle bowl, layer 1/3 of the cake, 1/2 of the pudding, and 1/3 of the clementines.
- Continue for another layer.
- For the top layer, you'll only have cake and oranges -- you'll then top that layer with the Cool Whip, and garnish (if desired) with a few clementine secions.
Nutrition Facts : Calories 671.7, Fat 31.5, SaturatedFat 13.6, Cholesterol 89.1, Sodium 715.1, Carbohydrate 90.4, Fiber 1.6, Sugar 63.4, Protein 9
TRIPLE ORANGE CAKE
The original recipe calls for lemon cake mix, lemon jello and lemon juice ... but I just made it with orange and my family loved it. Great orange colour too!
Provided by Lennie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease a 9 x 13 cake pan; set aside.
- Place all ingredients except juice and icing sugar in a large bowl.
- Beat thoroughly with an electric mixer at medium speed.
- Pour into pan.
- Bake 35- 45 minutes or until top springs back when lightly touched in center.
- Leave cake in pan and pierce entire surface with fork.
- In a small bowl, blend juice and icing sugar thoroughly.
- Spoon evenly over cake.
TRIPLE ORANGE ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Move a rack to the bottom position.
- Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
- In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
- Remove cake from oven and invert onto glass bottle to cool.
- Frost cake with whipped topping and garnish with reserved orange segments.
- Cook's Note: Excessive stirring will cause whipped topping to become watery.
CHOCOLATE-ORANGE TRUFFLE CAKE
When guests see this dark chocolate cake drizzled in rich chocolate, they'll think you've been baking all day. No need to tell them that this chocolate-orange gem started with a mix!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h3m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
- Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
- Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 1 1/2 g
TRIPLE ORANGE LAYER TRIFLE
Make and share this Triple Orange Layer Trifle recipe from Food.com.
Provided by bugsbunnyfan
Categories Dessert
Time 18m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Cut the cake into bite sized pieces.
- Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite sized pieces.
- Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved.
- Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping.
- Layer cake pieces, orange pieces and sherbet mixture one half at a time in a glass serving dish.
- Chill, covered, for 6 to 8 hours. Top with reserved orange slices.
Nutrition Facts : Calories 357.3, Fat 8, SaturatedFat 4.8, Cholesterol 22.8, Sodium 381.6, Carbohydrate 67.7, Fiber 2.7, Sugar 47.2, Protein 6.1
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