Orange Spice Cake Recipes

Steps:

• In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

Steps:

• 1. Preheat oven to 350'F Grease two 9inch round cake pans and line bottoms with parchment paper. Set aside.
• 2. For Orange Curd: (Prepare before cake) 1-In a small sauce pan combine egg yolks, sugar, zest,orange juice and lemon juice. Heat over medium heat for 5-7 minutes, be sure to stir mixture almost continuously. 2- Once mixture becomes thick enough that it sticks to your spoon almost like a syrup remove from heat and stir in one tablespoon of butter at a time until all 4 tablespoons are complete dissolved. 3- Cover with plastic wrap and refrigerate for 2 hours at least. You can store it for 2 days at the most. Side note: if you lay the plastic wrap directly against the curd while it sets you won't get that weird skin curds and pudding always get while they set typically. It'll make it easier to mix and spread on your cake later.
• 3. For Simple Syrup: 1- Combine water and sugar on a sauce pan and bring to a heavy boil, stir occasionally. 2- Let cool off of heat. Set aside.
• 4. For Cake: 1- In a mixing bow sift together cake flour, baking powder, ground nutmeg, ground cinnamon, ground ginger and ground cloves. Set aside 2- Cream butter, sugar and salt together with an electric mixer/ hand mixer. 3- Beat eggs into butter mixture one at a time, beating well after each addition. 4- Alternate adding your flour mixture and cream to the batter. There will be 3 additions of flour, and 2 additions of cream. Be sure to begin and end with flour! Do not over mix! 5- Pour batter out evenly between pans. 6- bake on the center wrack in the oven for about 30 minutes, or until a toothpick comes out almost clean. 7- Cool completely on wire wrack before turning cakes out of pans.
• 5. For Orange Cream Cheese Frosting: 1- In a mixing bowl cream butter and cream cheese until fluffy. Gradually add confectioner's sugar until completely incorporated. 2- Add vanilla and orange extract and whip until smooth. 3- Stir in food coloring if desired. Set aside.
• 6. ASSEMBLY: 1- Level any doming off of completely cooled cakes. 2- Divide each cake in half creating 4 cakes. 3- Set first cake on a cake dish saturate with simple syrup and spread about 1/4 to 1/2 cup of frosting on layer evenly. 3- Stack next cake layer and saturate again with simple syrup. Spread orange curd evenly to this layer. Side note: to keep curd from dripping off sides, pipe frosting around the edges of the cake to create a protective frosting wall to trap the curd inside the cake. 4- stack next layer of cake on top and saturate again with simple syrup, spread cream cheese frosting evenly across cake. 5- Add final layer of cake and frost entire cake. Garnish with pecan chips and decorate as desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
• Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
• Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.
• For the cake: Heavily butter a 9- by 13-inch baking pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. Add the wet ingredients into the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing out the surface. Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
• Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. Transfer to a rack to cool.
• For the glaze: Whisk together the sugar, butter, juice, zest and vanilla.
• Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. Serve on a platter.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
• In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
• Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
• Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.

Steps:

• Preheat oven to 350 degreees.
• Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
• Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
• Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
• Pour into prepared pan and bake for 16-20 minutes.
• Spoon marmalade over warm cake.
• Cool on a wire rack.
• Serve garnished with whipped topping and orange slices.