Louisiana Cajun Orange Cake Recipes

Steps:

• Cake:.
• Beat eggs and sugar.
• Sift dry ingredients and add to egg mixture, mixing well.
• Mix in pineapple.
• Bake in a 13x9 greased pan at 350 degrees for 35 minutes.
• Icing:.
• Mix sugar, milk and butter over medium heat until mixture thickens well. Remove from heat and stir in coconut and pecans.
• Pour over cake as soon as you take cake from oven.
• Allow cake to cool before serving.
• Refrigerate leftovers (like you'll have any!).

Steps:

• Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
• In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter.
• Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
• Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
• Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
• Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
• Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.

Steps:

• Preheat oven to 350°F.
• Cut one orange into pieces, remove all pits.
• Grind orange pieces, rind and all, in a blender or food processor.
• Remove ground orange pulp to a small bowl.
• Grind nuts and raisins.
• Add nut and raisin mixture to ground orange pulp and mix.
• Combine dry ingredients in a large bowl.
• Add milk and margarine, and beat for 2 minutes.
• Add eggs, beat another 2 minutes.
• Add orange, nut and raisin mixture, and mix well with a large spoon.
• Pour into a greased and floured 13 x 9" pan.
• Bake 40-50 minutes.
• While cake is baking, combine remaining nuts, sugar and cinnamon for the topping.
• Turn cake onto a serving plate and drizzle with orange juice.
• Sprinkle with topping mixture.
• Serve, and enjoy!
• NOTE: To make this cake in a bundt pan, increase baking time by about 10 minutes.