Orange Party Cake Ii Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

Steps:

• Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
• Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps.
• Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours.
• In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter, and frost with sweetened whipped cream. Return cake to the freezer until ready to serve.

Steps:

• Blend 1 1/2 cups flour, sugar, coconut, vegetable oil, eggs, vanilla, and oranges (undrained} in bowl on high speed -- for 1-2 minutes --
• Add remaining 1 1/2 cups flour, baking soda, cinnamon and salt --
• Blend on medium speed for 45 seconds -- scrape bowl and add carrots.
• Pour into greased 13x9 pan -- or two 9" round cake pans.
• Bake in 350°F oven for 35-45 minutes.
• Cool completely on racks -- (let set in pan for 10 minutes before removing) if using round cake pans. I leave it in the 13x9 pans.
• To prepare ORANGE CREAM CHEESE FROSTING: Cream cream cheese and butter until smooth -- add the rest of the ingredients. Beat until smooth --
• Frosting will not be as stiff -- add more powdered sugar if you desire a stiffer frosting --
• Frosting will harden in the refrigerator --
• Garnish cake with drained mandarine oranges if desired --.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

Steps:

• 1. Mix sugar and flour with beaten eggs yolks. Add scalded milk slowly. Then add butter and salt and cook over hot water until thickened. Add orange rind and juice. Cool slightly and fold in stiffly beaten egg whites.
• 2. Split ladyfingers and place a layer in a pan lined with wax paper. Spread with orange mixture. Cover with another layer of ladyfingers and continue until mixture is used.
• 3. Chill overnight. Serve with sweetened whipped cream.