ORANGE SUPREME BUNDT CAKE
This is a quick and easy summer dessert cake using one of the flavors of summer. Orange! It's perfect for a pic nic or get together. I either put a glaze or just dust it with powdered sugar. Yummy!
Provided by Annamaria Settanni McDonald
Categories Other Desserts
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. CAKE: Preheat oven to 350 F. Grease and flour a bundt pan. In a large bowl combine all ingredients and beat with an electric mixer at medium speed for 2 minutes. Pour into prepared baking pan and bake for 45-55 minutes, until center springs back when touched lightly with your fingertip. Remove from the oven and place on a wire rack to cool for about 25 min then remove the cake from pan and place it on the wire rack right side up until it cools completely.
- 2. Sprinkle with confectioner's sugar or drizzle with glaze.
- 3. Cut butter into sugar with a fork. Add vanilla. Add milk, just a little at a time, and stir well until glaze is the consistency of glue and lumps are gone. Drizzle over cake.
ORANGE UPSIDE-DOWN CAKE
Provided by Sam Worley
Yield Makes 1 cake
Number Of Ingredients 18
Steps:
- Make the caramel:
- Preheat the oven to 350°F.
- Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
- Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
- Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
- Make the cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
- Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
- With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.
ORANGE SUPREME JUBILEE BUNDT CAKE
I just made this moist and tasty Orange Cake and am delighted to share it with you. The original recipe came with the Bundt Pan, but I enhanced the recipe by adding a few additional ingredients. The results were well worth my efforts. I baked this cake in my Nordic Ware Jubilee Bundt pan which has a 10 cup capacity. I think...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h40m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. This is the pan I used to make this impressive cake. It has a 10 cup capacity. Normally I would prepare the cake pan before making the cake, BUT BECAUSE OF ALL THE NOOKS AND CRANNIES, I chose to wait until the cake was ready to go into pan before spraying. I prefer to use Baker's Joy, because it already has flour in the spray.
- 2. In a medium size bowl add the flour, salt, baking powder and pudding mix, then stir with a spoon to blend together. WHITE LILY ALL PURPOSE FLOUR IS LIGHT LIKE A CAKE FLOUR, AND CREATES IN MY OPINION a much lighter cake consistency. It is worth it , if it is available in your area.
- 3. In a smaller bowl, add the sugar, then grate the orange zest into the sugar, stir and set aside till needed.
- 4. Add the softened butter to a mixing bowl and beat on medium low speed, till creamy, scraping down the sides of the bowl with a spatula, if needed.
- 5. Add the sugar mixture in 3 intervals, beating well after each addition. Now add the eggs one at a time and beating well after each has been added. Beating at least 5-6 minutes.
- 6. Add the milk, orange juice, butter and orange extracts to a 2 cup measuring cup, stir to blend together.
- 7. Now alternately add the flour mixture and liquid mixture in 3 intervals, alternating between the dry and the wet ingredients. Beating until all as been well incorporated into the cake batter.
- 8. Spray cake pan liberally being sure to get into ALL OF THE NOOKS AND CRANNIES. Then carefully add the cake batter into the pan.
- 9. Bake in pre heated 350 degree F. oven for 1 hour 10 minutes, checking after one hour, or when tooth pick is inserted into center of cake & batter comes out clean. Remove from oven and allow to sit for at least 10 minutes, then Invert onto cooling rack or cake platter.
- 10. Prepare glaze by adding both the marmalade and orange juice into a small sauce pan, then heat over medium high heat, until mixture comes to a boil, stir and cook for about 3 minutes till mixture becomes thick & syrupy. Remove from heat. Then add both extracts, & stir to blend. Carefully strain hot syrup into a strainer, reserving the syrup and discarding the solid portion.
- 11. Then Spoon or drizzle glaze over Cake. I also added a few white sugar crystals but that is optional. Garnish as desired. I chose to use fresh orange slices and red candies, but you can leave it plain or garnish as you prefer. Serve and enjoy.
CHOCOLATE ORANGE SUPREME CAKE
I love the flavor of dark chocolate and orange together. I decided to play with one of my favorites and this is the result. HEAVENLY!!! Hope you enjoy it as much as we did.
Provided by Barbara Eaton
Categories Chocolate
Time 55m
Number Of Ingredients 9
Steps:
- 1. Prepare cake mix per package directions, but substitute 1/4 cup of orange juice for part of the liquid called for.
- 2. Bake, according to package dirextions, in 2-8 inch cake pans that have been sprayed with butter flavored cooking spray.
- 3. Remove cake from pans and cool completely on a wire rack.
- 4. For Filling and Frosting: Cream together butter, salt and sugar. This will be fairly dry and fluffy.
- 5. Add orange zest and blend.
- 6. Blend in orange juice until frosting is a fairly stiff spreading consistency.
- 7. Using 1/2 cup of frosting, blend in orange marmalade and 3 tablespoons of powdered sugar. This will be the filling for the cake. Spread between layer and frost cake with the rest of the frosting.
BEST EVER ORANGE CAKE
This cake may take a little more time than other cakes, but it is well worth it. No icing needed, a family favorite
Provided by PICCO
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites at medium speed till frothy.
- Gradually add 1/2cup sugar.
- Beat till stiff.
- In a separate bowl beat the egg yolks till thick @ 5 minutes(use same beaters no need to wash ).
- Gradually add 1 cup sugar beat till smooth.
- Mix flour and salt.
- Blend flour mixture and orange juice alternately into yolk mixture, beginning and ending with flour, it will be thick.
- Add the orange rind.
- Gently fold yolk mixture into whites.
- Pour into an ungreased 10" angel food tube pan.
- Bake at 325° for 45-50 minutes till a wooden tooth pick comes out clean.
- Invert pan and cool completely(turn a glass upside down and put pan on top to cool).
- * One large orange is enough for juice.
Nutrition Facts : Calories 240.8, Fat 2.7, SaturatedFat 0.9, Cholesterol 113.3, Sodium 96, Carbohydrate 48.4, Fiber 0.7, Sugar 31, Protein 6
JELLO FILLED ORANGE CAKE SUPREME
I don't remember who gave me this recipe, but I've been making it for gatherings for quite a long time and everyone seems to love it. So I thought I would share it, it's pretty easy.
Provided by Chef Roly-Poly
Categories Dessert
Time 1h
Yield 1 9x13 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Use a 9x13 cake pan.
- Bake the cake according to pkg. directions. Do not overbake !
- Cool cake slightly on cooling rack. Meanwhile prepare.
- jello according to pkg. directions. Poke holes all over cake with.
- a wooden skewer or a fork. Pour liquid jello mixture over cake and.
- allow to soak into cake. Chill.
- Cream together, butter and cream cheese. Add confectioners sugar a little at a time, mixing well after each addition. Add orange extract and mix well. Frost cake and enjoy.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 208.9, Fat 13.3, SaturatedFat 5.8, Cholesterol 62.9, Sodium 80.9, Carbohydrate 20.3, Sugar 19.4, Protein 2.7
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