Blackberry Orange Cake Recipes

BLACKBERRY & ORANGE CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter two 20cm loose-bottomed cake tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, until combined. Tip in the vanilla, flour and baking powder and fold until smooth, then gently fold in the orange zest and blackberries, being careful not to overmix.
• Divide the batter between the two tins and bake for 35-40 mins until golden and a skewer inserted into the middles comes out clean. Cover with foil after 30 mins if they start to colour too quickly.
• Meanwhile, make the drizzle. Put the orange juice, zest and sugar in a small pan and simmer for 4-5 mins until a thin syrup forms. Pour into a heatproof bowl and set aside.
• When the sponges are ready, drizzle the syrup over both while still warm and brush over evenly using a pastry brush. Leave to cool completely in the tins.
• Meanwhile, make the buttercream for the topping. Beat the butter and icing sugar in a large bowl with an electric whisk until light, pale and fluffy. Whisk in the orange zest and milk until loosened slightly. Spoon into a piping bag fitted with a large round nozzle. Beat the marmalade to loosen, then transfer a little to a piping bag fitted with a small round nozzle.
• Remove the cooled sponges from the tins, and place one on a cake board or plate. Pipe buttercream dots on top in a circle around the edge, then three dots in the middle. Spoon some marmalade into the gaps between the buttercream, then top with the second sponge. Pipe more buttercream dots all over the surface, then fill in the gaps by piping in the remaining marmalade. To finish, scatter with the blackberries and extra orange zest.

BLACKBERRY-ORANGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9-in. springform pan., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan., In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

BLACKBERRY CAKE

Steps:

• Preheat the oven to 375 degrees. Butter the sides and bottom of a 10-inch springform pan and line the bottom with a circle of parchment.
• Combine the flour, baking soda and cream of tartar; set aside. With the paddle attachment on an electric mixer, cream the butter and sugar until white and fluffy. Add one egg and mix at medium speed until smooth. Stop the mixer and scrape down the sides and bottom of the bowl. Add one-third of the flour mixture, then the second egg, another third of the flour, the last egg, and the rest of the flour, stopping to scrape the bowl after each addition. Continue mixing at medium speed until the batter is very smooth, about 10 minutes. (It is important to beat enough air into the batter to make it very light. If you skimp on the mixing time, your cake will be too dense and will not rise to its potential).
• Pour the batter into the prepared pan. Smooth the surface with a rubber scraper or the back of a spoon, then scatter berries on top in a single layer. (The berries will sink and be covered as the cake rises.) Bake for 50 minutes to an hour. Cake is done when top is golden brown and firm to the touch, and sides have pulled away from pan. A knife inserted in cake should come out clean except for berry juice. Turn cake out of pan immediately and cool on wire rack.
• You can sift a little powdered sugar on top before serving, if you like. Serve topped with softly whipped unsweetened cream or vanilla ice cream.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

CREAMY ORANGE CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
• In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.