REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE
If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!
Provided by Trisha777
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
- Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 70.7 g, Cholesterol 40.7 mg, Fat 19 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 583.1 mg, Sugar 39.5 g
EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE
Make and share this Ebinger's Bakery Orange Cappuccino Pudding Cake recipe from Food.com.
Provided by BigHeart
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
- In a bowl mix together flour, baking powder and brown sugar.
- In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
- Add the wet ingredients to the dry, blending just until mixed.
- Batter will be thick.
- Pour into prepared pan.
- Sprinkle semisweet chocolate chips over top.
- In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
- Pour carefully over cake batter.
- Bake 35 minutes or until cake springs back when touched lightly in center.
- Serve warm; spoon cake and underlying sauce into individual dessert dishes.
Nutrition Facts : Calories 187.7, Fat 4, SaturatedFat 1.1, Cholesterol 17.6, Sodium 74.6, Carbohydrate 36.4, Fiber 0.9, Sugar 26.1, Protein 2.3
ORANGE PUDDING CAKE
Provided by Gina Marie Miraglia Eriquez
Categories Cake Milk/Cream Mixer Dessert Bake Quick & Easy Orange Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
- Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
- Whisk together sugar, flour, and salt in a large bowl.
- Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
- Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Transfer to a rack. Serve warm or at room temperature.
GINGERBREAD ORANGE PUDDING CAKE
Looking for a classic dessert made with Betty Crocker® gingerbread mix? Then try this delicious orange flavored pudding cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together gingerbread mix, 1 cup water and the egg with fork until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed. Sprinkle brown sugar evenly over batter.
- In 2-quart saucepan, heat 1/2 cup water, the orange juice and butter over high heat, stirring frequently, until mixture is hot and butter is melted. Stir in orange peel. Slowly pour over batter and brown sugar (some batter will rise to top).
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Carefully remove from oven because cake floats on top of pudding layer (top of baked cake will have cracks). Cool 30 minutes. Serve warm with whipped cream.
Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 55 mg, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg
DOUBLE CHOCOLATE ORANGE PUDDING CAKE
From "The Best Slowcooker Cookbook Ever". This sounds absolutely great! The title of the recipe makes me think of those chocolate oranges that you find in stores.
Provided by Recipe Junkie
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together the flour, granulated sugar, 3 T cocoa, baking powder, and the salt until well blended.
- Stir in the milk, butter, orange zest, and chocolate chips and mix well.
- Turn the batter into a 3 and 1/2 quart electric slow cooker.
- In another bowl, mix together the brown sugar and remaining 1/4 c cocoa until well blended.
- Sprinkle over the batter.
- Gently pour the water evenly over all.
- Do not stir.
- Cover and cook on the high heat setting about 1 and 3/4 to 2 hours or until a tester inserted in the cake comes out clean.
- (Do not cook on the low heat setting for a longer time.).
- Serve warm or at room temperature, topped with whipped cream.
Nutrition Facts : Calories 628.9, Fat 17.3, SaturatedFat 10.5, Cholesterol 27.2, Sodium 425.6, Carbohydrate 120.7, Fiber 4.5, Sugar 88.8, Protein 6.5
ORANGE PUDDING CAKE
One of those magical cakes where you get a sauce on the bottom and a cake on top. This one is a bit healthier and lower in fat than many desserts. From The Vegetarian Gourmet's Easy Low-Fat Favorites.
Provided by Winnipeg Mel
Categories Dessert
Time 55m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine flours, baking powder and cinnamon in an ungreased 9 x 9 inch baking pan (yes, you can mix it right in the pan).
- In a small bowl, mix together milk, 1/4 cup brown sugar, molasses and oil.
- Add to dry mixture in baking pan.
- Mix until batter is smooth, then spread it out evenly.
- Combine hot water, orange juice concentrate and 3 T brown sugar (you can use the same small bowl).
- Carefully pour over the batter in the baking pan.
- Bake in preheated 350 F oven for 40 minutes.
- Remove from oven and allow to stand for 10-15 minutes before serving.
- Best served hot.
- (If you have leftovers, use the microwave to warm up a serving.).
ORANGE PUDDING CAKE
Steps:
- Preheat the oven to 325 degrees F. Set a full tea kettle of water over medium-low heat. Spray 4 (1-cup) oven-proof ramekins with nonstick cooking spray.
- Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks and set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the orange zest and juice. Sift in the flour and salt and mix well. Add the milk and stir until combined.
- Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 to 22 minutes. Remove the ramekins from the water bath and let cool a bit before serving.
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