CALIFORNIA LEMON POUND CAKE
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. -Richard Killeaney, Spring Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Nutrition Facts : Calories 500 calories, Fat 23g fat (11g saturated fat), Cholesterol 107mg cholesterol, Sodium 333mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.
CALIFORNIA SUNSHINE CAKE
Much like the Orange Kiss-Me Cake, this recipe uses an entire orange, raisins and walnuts. I like to substitute hazelnuts. Recipe can be halved for an 8" X 8" cake. Check for doneness at about 35 min. for smaller cake. I use organic oranges and wash them thoroughly.
Provided by Chef George S.
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Juice the oranges, reserving juice for topping.
- Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
- Combine butter and sugar in mixer bowl and beat together until fluffy.
- Add eggs one at a time and continue beating until completely incorporated.
- Combine salt, flour and baking soda and sift together.
- Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
- Fold in orange, raisin, nut mixture until completely combined.
- Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
- Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
- While cake is still hot, pierce all over with a fork.
- Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
- When cake has cooled, remove from pan.
- Refrigerate leftover cake.
Nutrition Facts : Calories 221.7, Fat 6.7, SaturatedFat 3.9, Cholesterol 42.1, Sodium 285.8, Carbohydrate 38.5, Fiber 1.3, Sugar 24, Protein 3.3
CALIFORNIA APPLE CAKE
Make and share this California Apple Cake recipe from Food.com.
Provided by Jo Ann L
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine the apples and sugar; mix well. (Actually I do this as I'm slicing them, so that the sugar keeps the apples from getting dark.)
- Stir in oil, nuts, eggs and vanilla; mix well.
- Combine dry ingredients and add to apple mixture. Blend well to ensure that you won't have little pockets of flour in the finished cake.
- Spoon into a 9x13 pan that has been sprayed with cooking spray.
- Bake for 50 minutes to 1 hour at 350° (325° if you use a pyrex pan). It's important not to overcook this cake, so check it at the lower baking time. The center should be just barely set and the edges still fairly soft.
- Cool in pan before cutting.
- Cut with a sharp knife so that you cut through the apples, rather than dragging half of a slice from an adjacent piece of cake.
- You'll probably need something like a pancake turner to get the slices out, especially the first few.
- This cake doesn't come out in nice, neat slices, but it tastes wonderful.
- It can be served either warm or cold.
CALIFORNIA CAKE
Make and share this California Cake recipe from Food.com.
Provided by Grandma Carter
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cream shortening, add sugar gradually and cream well.
- Add eggs, one at a time, beat well after each addition.
- Sift flour, baking powder, soda, and salt together. Add to creamed mixture alternately with buttermilk.
- Fold in vanilla, walnuts, and dates and grated orange peel.
- Pour into well-greased spring-form or angel food pan. Bake one hour at 375.
- Allow cake to cool in pan 10 minutes.
- Pour (spoon) sauce over cake and let stand for several hours or overnight.
- To make sauce: Squeeze juice and pulp of 3 oranges. Add sugar. Bring to boil and simmer until pulp becomes transparent. Pour warm syrup over cake 10 minutes after it comes out of oven.
Nutrition Facts : Calories 492.9, Fat 24.7, SaturatedFat 5.6, Cholesterol 47.3, Sodium 475.8, Carbohydrate 63.4, Fiber 3.8, Sugar 38.5, Protein 7.6
CALIFORNIA LEMON POUND CAKE RECIPE
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.
- Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
- Yield: 12-16 servings.
- Originally published as California Lemon Pound Cake in Country
- April/May 1991, p47
- Nutritional Facts
- serving (1 slice) equals 500 calories, 23 g fat (11 g saturated fat), 107 mg cholesterol, 333 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.
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SUNNY CALIFORNIA SOUR CREAM PINEAPPLE CAKE WITH PINEAPPLE GLAZE
This cake will be a hit. It is so simple. Some real coffeecake lovers thought it was wonderful, moist, delicious and velvety. So here it is, and I hope you enjoy it, too.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- FOR THE CAKE: Beat together all the ingredients, for 4 minutes, at medium speed. Spread batter evenly into a greased 10 inch tube pan and bake in a 350°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan.
- When cook, remove from pan and brush top with Pineapple glaze, and allow a little to drip down the sides. Serves 10.
- FOR THE GLAZE: Stir together pineapple and sugar until blended.
- NOTE: This cake is a good choice for a ladies luncheon, for it is very light and very delicious.
- Easiest & Best! Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 376.6, Fat 17.3, SaturatedFat 3.8, Cholesterol 69.6, Sodium 372, Carbohydrate 51.7, Fiber 0.8, Sugar 32.6, Protein 4.7
CALIFORNIA CAKE
Steps:
- Mix together cake mix, oil, eggs, and oranges. Beat 2-3 minutes. Bake in 9 x 13 pan for 25 minutes @ 325 degrees. When the cake is cooled, frost with mixture of Cool Whip, pudding, and pineapple.
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