ORANGE LOAF CAKE
"Our state's abundant orange juice is put to excellent use in this moist cake," says Dawn Congleton of Orlando, Florida. "The citrus flavor is irresistible!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9x5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 152 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 35g carbohydrate, Fiber 0 fiber), Protein 3g protein.
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
ORANGE DRIZZLE CAKE
A delicious tangy twist on the classic lemon drizzle cake.
Provided by benconnolly247
Time 1h25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
- Sift in the flour then add the zest of the orange and mix until well combined.
- Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
- Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
- While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.
CRANBERRY ORANGE LOAF
This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g
More about "orange loaf cake recipes"
MOIST ORANGE LOAF CAKE (WITH OIL) - BORROWED BITES
From borrowedbites.com
4.9/5 (12)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 417 per serving
- Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray.
- While the cake is baking, microwave the orange juice and sugar in a microwave-safe bowl for 1-2 minutes, stirring every 30 seconds. The syrup is finished when the sugar is dissolved and the mixture is translucent.
- While the cake is cooling, combine the glaze ingredients and mix until smooth. Once the cake is cooled completely, remove it from the pan and place on a cooling rack over a sheet pan. Pour the glaze on top, allowing it to drip down the sides (the sheet pan will catch the drips).
THE BEST ORANGE LOAF CAKE - CONFESSIONS OF A BAKING …
From confessionsofabakingqueen.com
Reviews 23Calories 401 per servingCategory Dessert
AMAZING ORANGE CAKE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (107)Total Time 1 hr 10 minsCategory DessertCalories 272 per serving
MOIST LEMON OR ORANGE POUND LOAF CAKE - LOVEFOODIES
From lovefoodies.com
ORANGE GLAZED LOAF CAKE | READY SET EAT
From readyseteat.com
MOM'S AMAZING ORANGE CAKE (EASY!) - PRETTY. SIMPLE.
From prettysimplesweet.com
THREE-INGREDIENT ORANGE LOAF CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE ORANGE CAKE - PASTRY & BEYOND
From pastryandbeyond.com
ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA RECIPE | EPICURIOUS
From aazhar.us.to
ORANGE MARMALADE CAKE – TAMMY CIRCEO ON TRIVET RECIPES
From trivet.recipes
23 EASY LOAF CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EASY ONE BOWL CRANBERRY ORANGE LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
ORANGE LOAF CAKE - A BAKING JOURNEY
From abakingjourney.com
GLUTEN-FREE ORANGE ALMOND LOAF CAKE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
ORANGE OLIVE OIL LOAF - ERIN LIVES WHOLE
From erinliveswhole.com
ORANGE LOAF CAKE - CUPFUL OF KALE
From cupfulofkale.com
GLAZED ORANGE POUND CAKE LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GLUTEN-FREE ORANGE ALMOND LOAF CAKE | PUNCHFORK
From punchfork.com
ORANGE CAKE LOAF - PASTRY & BEYOND
From pastryandbeyond.com
20+ LOAF CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE
From allrecipes.com
ORANGE CAKE - PREPPY KITCHEN
From preppykitchen.com
EASY LEMON LOAF RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
ORANGE BREAD RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
GLUTEN-FREE ORANGE ALMOND LOAF CAKE | MINIMALIST BAKER RECIPES
From youtube.com
You'll also love