California Cake Recipes

CALIFORNIA CAKE

California Cake image

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

Ingredients

1 cup shortening (or 2 cubes butter or margarine)
1 1/4 sugar
3 eggs
1 cup buttermilk
1 teaspoon vanilla
1 grated rind of one orange
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
1 cup chopped dates
3 oranges
1 1/2 cups sugar

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 SUNSHINE CAKE

California Sunshine Cake image

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

Ingredients

2 oranges
1 cup raisins
1/2 cup butter, softened (do NOT use low fat margarines)
1 cup sugar
2 eggs
1 teaspoon salt
2/3 cup buttermilk
2 cups white flour, sifted
1 teaspoon baking soda
2/3 cup orange juice
1/4 cup sugar
2 teaspoons cinnamon

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 CAKE

CALIFORNIA CAKE image

Categories Cake Fruit Dessert Bake

Number Of Ingredients 7

Ingredients

1 yellow cake mix
1/2 C. oil
4 eggs
1 11 oz. can mandarine oranges, undrained
9 oz. Cool Whip
1 small instant vanilla pudding mix
1 reg. size can crushed pineapple (undrained)

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.

CALIFORNIA LEMON POUND CAKE

California Lemon Pound Cake image

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

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon zest
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

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.

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