ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE SAUCE FOR ANGEL FOOD CAKE
This sauce is a tasty way to end a summer meal-without turning on the oven.-Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-3/4 cups sauce.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.
Nutrition Facts :
ORANGE CAKE WITH A WARM ORANGE SAUCE
I wanted something orange and came up with this. It is so good. I hope everyone loves it. It can also be done with lemons.
Provided by Wanda Leech @LEECH
Categories Cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 350.put mix cake mix with 4 egg whites, oil ,zest and juices mixed with water to make one cup. Mix well.
- Spray bread pan with Pam.pour batter in and bake 35 to 40 minutes till golden and tooth pick comes out clean. Check it at about 30 mins because all ovens are not the same
- Let cool in pan then take out put on a plate
- For sauce. In a pan put 1/2 cup sugar 4 1/2 tsp corn starch, zest from one orange and 1cup water heat to boil it will get thick stirring. Take off heat add juice from 1 orange. Slice cake pour sauce over it.
WARM ORANGE SAUCE
I created this because I had made Trishie's Chocolate and Orange Bread Pudding from this site, and felt like this would enhance her recipe and give me more of that orange flavor I was wanting. Use to serve on a warm bread pudding. Crepes or a pound cake would be good also.
Provided by Avon- status quo PRO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
- Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
- Remove sauce from heat and stir in orange peel and triple sec. Serve warm.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 3.7 g, Sodium 43.1 mg, Sugar 17.7 g
SPICED POUND CAKE WITH ORANGE RUM SAUCE
Steps:
- Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
- Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
- In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
- Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
- Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.
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