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.
FLORIDA ORANGE CAKE
One more great recipe from Taste of Home New Cake Mix Creations cookbook -- This one is high on my list of delicious desserts! Preparation time does not include time for the cake to cool to room temperature.
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish.
- FOR THE CAKE: In large mixing bowl, combine cake mix, orange juice, eggs, water & oil.
- Beat on low speed 30 seconds, then for 2 minutes on medium.
- Pour into prepared baking dish, & bake 30-35 minutes or until toothpick inserted near center comes out clean.
- Cool to room temperature on wire rack.
- FOR THE FROSTING: In small mixing bowl, beat cream cheese & butter until smooth.
- Add marmalade & powdered sugar & beat well.
- Spread over cake, then store in refrigerator until ready to serve.
FLORIDA KEYS CAKE
Key lime cheesecake stands in as frosting between the layers on this decadent cake. It's important to use 10-inch cakepans to make this one-of-a-kind recipe.
Provided by Pinay0618
Categories Dessert
Time 2h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer 4 minutes. Stir in 1 cup coconut. Divide batter evenly between 2 lightly greased 10-inch round cakepans.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans, and cool completely on wire racks.
- Split cake layers in half horizontally to make 4 layers. Crumble 1 cake layer into fine crumbs. Toss cake crumbs with remaining 1 cup coconut; spread on a baking sheet. Bake at 350° for 10 minutes or until coconut is toasted. Set aside.
- Combine sugar and cornstarch. Beat cream cheese at high speed with an electric mixer until creamy; gradually add sugar mixture, mixing well. Add eggs, 1 at a time, beating after each addition. Stir in sour cream and lime juice, blending well.
- Place 1 cake layer, cut side up, in the bottom of a lightly greased 10-inch springform pan. Spoon 1/3 cheesecake batter over cake layer; repeat procedure with remaining cake layers and cheesecake batter. (See tip.).
- Bake at 325° for 1 hour or until set. Cool completely in pan on a wire rack. Cover and chill at least 4 hours.
- Run a knife around the edge of pan, releasing sides. Spread frosting over top and sides of cake. Pat reserved crumb mixture generously around sides and top of cake. Chill at least 1 hour before serving. Store in refrigerator.
- Tip: It may be necessary to use a foil collar around the springform pan to hold the cake and cheesecake mixture once it's layered in the springform pan. Cut a piece of aluminum foil long enough to fit around the 10-inch springform pan, allowing 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly grease 1 side of foil. Wrap foil around outside of pan, greased side against pan, allowing it to extend to 1 1/2 inches above rim to form a collar; secure with string or masking tape. Bake as directed.
Nutrition Facts : Calories 679, Fat 41.7, SaturatedFat 21.5, Cholesterol 148.9, Sodium 520.5, Carbohydrate 68.7, Fiber 1, Sugar 54.7, Protein 9.6
KENTUCKY BOURBON CAKE
Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
Provided by Holly
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a 10 inch tube pan and line bottom with parchment paper.
- Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve the bourbon.
- In a separate bowl, mix flour, nutmeg and baking powder. Set aside.
- In a small bowl, cream butter with the white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
- In a very large bowl, combine the two sugar mixtures and blend well.
- Alternately add flour mixture and reserved bourbon in three stages, mixing well with each addition.
- Add soaked fruit and fold in. Add nuts and fold in.
- In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed.
- Pour into prepared 10 inch tube pan. Place a pan of water in the bottom of the oven and bake for 4 to 5 hours at 275 degrees F (135 degrees C). Ovens vary, so watch the baking time. Test cake with wooden pick. (May take longer than 5 hours).
- Remove from oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with bourbon soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool dry place.
Nutrition Facts : Calories 1076.8 calories, Carbohydrate 131.4 g, Cholesterol 140.1 mg, Fat 45.6 g, Fiber 5 g, Protein 11 g, SaturatedFat 15.4 g, Sodium 234.1 mg, Sugar 86.2 g
KEY WEST STYLE CRAB CAKES
Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a "Wish We Were in Key West" dinner party with a few friends.
Provided by Parrot Head Mama
Categories Crab
Time 51m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
- Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
- Fold in egg & cream.
- Form into patties, size of your choice.
- Wrap & refrigerate atleast 30 minutes.
- Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
- Serve with horseradish/mustard sauce.
Nutrition Facts : Calories 617.2, Fat 35.5, SaturatedFat 17.4, Cholesterol 272.4, Sodium 2418, Carbohydrate 21.3, Fiber 2.6, Sugar 4.3, Protein 51.3
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