WHOLE-ORANGE SNACK CAKE
It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet. A high-speed blender is the best way to process the orange, but a food processor works too. You want the purée to be as smooth as possible. While the cake bakes, prepare an easy orange glaze. For that step - or any recipe requiring both orange zest and juice - be sure to zest your orange before juicing it, as it's much more difficult the other way around.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
- Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
- Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
- While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
- Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.
JUICY ORANGE CAKE
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
Provided by Julia Moskin
Categories easy, cakes, dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
- Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
- In a separate bowl, sift together flour, baking soda and salt.
- In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
- At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
- Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
- Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
- When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
- Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
- Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 248 milligrams, Sugar 53 grams, TransFat 1 gram
ORANGE SOAK CAKE
This recipe is from Duncan Hines. It is a light, moist cake and very quick and easy to prepare. It is not overly sweet.
Provided by Donna Cease
Categories Cakes
Time 34m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan.
- 2. Combine cake mix using water, oil and eggs in a lareg bowl.
- 3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
- 4. Bake 24 minutes or until toothpick inserted in center comes out clean.
- 5. Cool cake on wire rack for 5 minutes. Poke warm cake with a skewer or fork.
- 6. Blend confectioner's sugar, orange juice and butter in medium bowl. Pour slowly over cake.
- 7. Cool cake completely and frost with whipped topping.
ORANGE SOAK CAKE RECIPE - (3.5/5)
Provided by á-30256
Number Of Ingredients 6
Steps:
- 1.Preheat oven to 350°F. Grease and flour 13 x 9-inch pan. 2.For cake, prepare and bake according to package directions. Poke holes in top of warm cake with tines of fork or toothpick. 3.For glaze, combine confectioners' sugar, orange juice, melted butter and water in medium bowl. Pour slowly over top, allowing glaze to soak into warm cake. Cool completely
ORANGE SOAK CAKE
Wonderful sweet citrus cake (a Duncan Hines recipe). Also good when lemon is substituted for orange. Very popular recipe, both at work and home.
Provided by Muffin Goddess
Categories Dessert
Time 50m
Yield 1 13x9inch cake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: If you don't have an orange-flavored cake mix on hand, a yellow cake mix is an acceptable substitute.
- Just add 1 tbs of orange extract and 1 tbs grated orange peel to the batter before mixing Preheat oven to 350 degrees F.
- Grease and flour a 13x9-inch pan.
- Prepare and bake cake mix according to package directions.
- While cake is baking, combine powdered sugar, orange juice, melted butter, and water in a medium bowl.
- When cake is done, remove from oven and immediately poke holes in top with a fork or toothpick.
- Pour glaze slowly over top of hot cake, allowing it to soak in.
- Cool completely on a wire rack.
Nutrition Facts : Calories 358.4, Fat 14.3, SaturatedFat 3.1, Cholesterol 58.8, Sodium 318.8, Carbohydrate 54.8, Fiber 0.5, Sugar 39.2, Protein 3.6
ORANGE POUND CAKE
Tantalize your taste buds with orange cake that's simply sprinkled with powdered sugar!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously grease and lightly flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
- Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
- Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered.
Nutrition Facts : Calories 140, Carbohydrate 24 g, Cholesterol 45 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 13 g, TransFat 0 g
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