Craig Claibornes Mothers Orange Cake Recipes

CRAIG CLAIBORNE'S AMBROSIA

Craig Claiborne's Ambrosia image

This mixture of oranges, bananas, grated coconut and sugar is a dessert that is considered by many to be as Southern as magnolias and mint juleps. Craig Claiborne brought this recipe to The Times in 1987 after spending Thanksgiving at the Elgin mansion house, a Greek Revival-style home, in Natchez, Miss., built between 1840 and 1855, and owned by Dr. William Calhoun and his wife, Ruth Ellen. Ethel Banta, Ms. Calhoun's sister, contributed this recipe. Need a few tips on how to segment citrus? Here's a video.

Provided by Craig Claiborne

Categories dessert

Time 20m

Yield 12 servings

Number Of Ingredients 5

Ingredients

6 valencia or navel oranges
2 cups grated coconut
2 cups banana slices
3/4 cup confectioners' sugar
1/4 to 1/2 cup freshly squeezed orange juice

Steps:

Peel the oranges, cutting away all the white pith. Using a sharp stainless steel knife, carefully cut the juicy flesh from the membranes that surround it. Discard the membranes and any seeds. There should be about 5 cups of flesh.
Put one-fourth of the orange sections in a crystal bowl and add half a cup of the coconut and half a cup of banana slices. Sprinkle with one-fourth of the sugar. Continue making layers until all the ingredients are used. Sprinkle with enough orange juice to moisten well. Chill and serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 5 milligrams, Sugar 20 grams

CRAIG CLAIBORNE'S MOTHER'S ORANGE CAKE

Craig Claiborne's Mother's Orange Cake image

From Craig Claiborne's Southern Cooking. Claiborne was a food editor of the New York Times. I haven't tried this yet.

Provided by coconutty

Categories Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb butter (2 sticks)
3 cups sugar
4 cups sifted flour
1 teaspoon baking soda
4 eggs
1 1/3 cups buttermilk
2 tablespoons finely grated orange rind (zest)
1 1/2 cups pitted chopped dates
1 cup finely chopped pecans
1 1/2 cups freshly squeezed orange juice

Steps:

Preheat the oven to 350°F.
Cream together the butter and 2 cups sugar, until light and fluffy.
Sift together the flour and baking soda and add it to the butter mixture, stirring until well blended.
Beat in the eggs, buttermilk, 1 tablespoon grated orange rind, the dates and pecans.
Pour and scrape the mixture into a 4-quart tube pan and bake 1 hour and 10 minutes, or until a cake tester inserted in the cake comes out clean. Do not unmold the cake.
Combine the remaining 1 cup sugar with the orange juice and remaining 1 tablespoon grated orange rind. Bring to the simmer, stirring until the sugar is dissolved.
Gently poke an ice pick or skewer in several spots on top of the cake and pour the orange juice mixture overall. Let stand 30 minutes or longer, until it is absorbed and the cake is cool. Unmold and serve cut into wedges.

Nutrition Facts : Calories 787.9, Fat 29.2, SaturatedFat 13.2, Cholesterol 134.7, Sodium 320.8, Carbohydrate 125.6, Fiber 4.7, Sugar 82.3, Protein 10.9

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