CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE
This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.
Provided by Brett Profitt
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
- Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
- Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
- While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g
ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE
Make and share this Orange-Chocolate Chip Pound Cake With Sour Cream Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
- Combine the flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream; stir in the orange zest and vanilla.
- With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
- After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
- Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
- Let stand until the glaze is set, about 1 hour; slice and serve.
- Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
Nutrition Facts : Calories 467.9, Fat 22.9, SaturatedFat 13.7, Cholesterol 91, Sodium 292, Carbohydrate 63.6, Fiber 1.9, Sugar 42.6, Protein 5.6
ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE
Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h40m
Yield Makes one 8-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
- Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
- Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
- Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.
ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE
Steps:
- Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
- Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
- Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
- Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.
ORANGE GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE
This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and nuts. -Barbara Worrel, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour., 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 applesauce and vanilla., Combine the flour, cocoa, baking powder, salt, cinnamon and soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange zest., Transfer to prepared pan. Bake at 350° for 50-60 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. Combine glaze ingredients; drizzle over cake.
Nutrition Facts :
APPLE-WALNUT CAKE WITH ORANGE GLAZE
I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it's also great as a special breakfast or brunch item. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Coat a 10-in. fluted tube pan with cooking spray; dust with flour, tapping out extra., Beat first six ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into sugar mixture. Fold in apples and walnuts. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 10 minutes before removing to a wire rack; cool slightly., Mix confectioners' sugar, orange zest and enough juice to reach a drizzling consistency. Spoon over warm cake.
Nutrition Facts : Calories 316 calories, Fat 9g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
HONEY CAKE WITH ORANGE GLAZE
Easy to make dessert for Rosh Hashanah, with a delectable orange glaze to add more flavor.
Provided by Savannah
Categories Desserts Frostings and Icings Dessert Glazes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
- Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
- In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 86.7 g, Cholesterol 72.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 239.8 mg, Sugar 53.1 g
ORANGE CRANBERRY POUND CAKE WITH VANILLA GLAZE
For me, pound cake is both comforting and delicious. This buttery cake combines the tastes of both orange and cranberry and tops it off with a sweet vanilla glaze. - Angela Spengler, Clovis, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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., For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.
Nutrition Facts :
COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE
Everything that's great about breakfast comes together in this crumb-topped coffee cake with orange marmalade filling and OJ glaze.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine the flour, brown sugar, nutmeg and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the marmalade on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar, orange juice and orange zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE
Steps:
- Preheat oven to 350°F. Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon together and set aside. In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla and milk to the butter mixture. Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts. Pour into a greased and floured bundt cake pan.Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
- To make the glaze, in a bowl mix together the sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.
CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE
Enjoy this delicious coffee cake filled with cranberries and topped with orange glaze!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
- In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
- In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
- Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
- Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 32 g, TransFat 0 g
SPICED OLIVE OIL CAKE WITH ORANGE GLAZE
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
CHOCOLATE-ORANGE CAKE WITH GANACHE GLAZE
With Betty Crocker® Gluten Free devil's food cake mix, you can easily make this elegant layer cake featuring an orange filling and rich chocolate glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour).
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.
- In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.
- Split cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 150 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1/2 g
CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE
After going through many recipes and trials I finally came up with this decadant cake recipe. It really is easy to make. If you are fond of chocolate and orange flavors mixed together, then you should try this and see if your tastebuds call out for more! If you prefer, you may opt to use Triple Sec in place of orange juice for the glaze.
Provided by Debaylady
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
- Beat on low speed 1 minute, then beat on medium for 2 minutes.
- Pour 2/3's of the batter into a well greased and floured bundt pan.
- Spoon the chocolate mixture scattered over the top of the orange batter.
- Take a spatula to cut through and make the swirls.
- Bake in a preheated 325 degree oven for 1 hour.
- Chocolate Batter:.
- In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
- Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
- Follow directions above to add to the bundt pan and orange batter.
- Orange Glaze:.
- Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
- * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
- Right away, prick the cake on the top and all around the side with a toothpick or a fork.
- Slowly, pour the yummy orange glaze over the cake.
- Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!
Nutrition Facts : Calories 413.8, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 366.3, Carbohydrate 54.2, Fiber 0.7, Sugar 37.8, Protein 4.7
CRANBERRY-ORANGE CAKE WITH LEMON GLAZE
I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.
Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 3â„4 cup (enough for one 8-inch cake)
Number Of Ingredients 4
Steps:
- Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.
PUMPKIN CAKE WITH ORANGE GLAZE
I found this recipe in a Halloween cookbook but haven't made it yet.(I have no bundt pan) It looks and sounds great for the fall weather.
Provided by Shari2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease a 12 cup Bundt pan.
- Combine brown sugar and shortening in large bowl.
- Beat on low speed until creamy.
- Add the eggs one a time, beating well after each addition.
- Stir in the pumpkin and water.
- Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
- Add to the pumpkin mixture, beating at low speed until well blended.
- Beat for 2 minutes at medium speed.
- Fold in the 1/2 cup of walnuts and raisins.
- Spoon into the pan.
- Bake for 55-60 minutes.
- Cool for 10 minutes before removing from the pan.
- Place cake on serving plate.
- For the glaze, combine the sugar, orange peel and orange juice.
- Stir with a spoon until well blended.
- Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
- Sprinkle with additional nuts before the glaze hardens.
PINEAPPLE ORANGE CAKE W/ PINEAPPLE GLAZE
This cake came about last night, as I had leftover pineapple juice from other recipes I wanted to use...so I used it in this cake... I love orange and pineapples, so how could I go wrong?...the orange zest gives a wonderful flavor...it's so moist and delicious...this cake would also be great with an orange frosting, instead of...
Provided by Cassie *
Categories Puddings
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degree F. Spray a 9 cup Bundt cake pan with non stick cooking spray. Sprinkle pecans evenly in the bottom of cake pan. Set aside.
- 2. In a medium sized mixing bowl; add all ingredients but the zest. Mix on low until moistened, then another few minutes on medium or until well blended.
- 3. Fold in the zest.
- 4. Pour evenly into prepared pan and bake for 55 - 60 minutes or until pick comes out clean.
- 5. Prepare glaze during last 10 minutes of baking. Place butter, sugar and pineapple juice in a medium saucepan. ( I added a pinch of orange zest I had left) Bring to a boil and continue boiling for at least 3 minutes. If you want a thicker glaze, boil a few minutes longer.
- 6. When cake is finished baking, pour glaze over the cake and let cool completely before removing from pan. After cooled, remove cake to serving platter and serve...enjoy!
ORANGE SLICE CANDY CAKE WITH GLAZE
Several year ago I made this recipe and placed the cake down stairs in a refrigerator...I thought to hide it. I have no idea how many sneaky trips my husband took down stairs...Upon checking my Orange Slice Candy Cake about 1/2 was missing. When I confronted him with my discovery, of course he was not the only guilty party. I...
Provided by Jewel Hall
Categories Cakes
Time 3h15m
Number Of Ingredients 13
Steps:
- 1. CAKE: Cream butter and sugar. Add one egg at a time, beating well after each addition. Add ONE CUP of the buttermilk, beat well.Add baking soda to the other 1/2 cup butter milk then add to mixture. Combine flour and salt, add the orange candy slices to flour mixture, coat candy, then add dates and nuts. Blend well. This is a very thick batter so use a big wooden spoon to blend.
- 2. Spray a Tube Pan with Cooking Spray and line the bottom with well greased brown paper or greased parchment paper 3 layers thick. Measure bottom of pan to cut and fit paper.
- 3. Bake in a preheated 250 degree F. oven for 2 hours and 30 minutes. (this cake is heavy). Remove to rack and glaze immediately.
- 4. GLAZE: Mix the thawed orange juice and brown sugar. LET THIS STAND AT ROOM TEMPERATURE AS CAKE BAKES. Pour on hot cake when it comes out of oven. Let cake Completely cool (can spread a towel over cooled cake still in pan and leave out over night). Turn out on to cake plate. Should come out of pan real easy. Wrap cake with orange juice soaked cheese cloth and cover real well with foil. Re soak the cheese cloth with orange juice twice each week. The cake does well to keep refrigerated several days... keep it's location a secret... HAPPY THANKSGIVING AND MERRY CHRISTMAS !!!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love