Easy Magical Orange Cake Recipes

ORANGE CAKE

Steps:

• Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

EASY MAGICAL ORANGE CAKE

Steps:

• Preheat the oven to 180C Bake
• Prepare a ring tin, or a small baking tin (approx 20-23cm) with a generous spray of cooking spray or melted butter.
• Place baking paper in the base of the tin, cut to size and set aside
• In a food processor place the washed and quartered orange.
• Blitz until it forms a pulp
• Add to this the eggs and sugar and mix for 20 seconds and scrape down the sides
• Add to this the melted butter and mix for a further 20-30 seconds or until fully blended
• Finally add the flour and blend for 20 seconds until all fully incorporated and no lumps remain
• Spoon the mixture into the prepared baking tin
• Bake for 35 minutes or until a skewer or knife comes out clean
• Remove from the oven and set aside for 10 minutes before carefully removing from the tin. You may need to carefully work a knife around the edge of the tin to help
• Allow to cool completely on a wire rack before icing.
• For the icing, in a medium bowl place the icing sugar, add to this the melted butter and vanilla and mix (I always mix my butter and vanilla together first as this helps it to infuse)
• Then add a tablespoon of water at a time until you get the desired consistency.
• It should not be too runny, the right consistency is when it just starts to fall from the spoon.
• Spread this over the cake and store in an airtight container until ready to serve
• Should keep for at least 3 days
• Enjoy!

MAGICAL ORANGE CAKE OR LOAF

Steps:

• Heat oven to 180°C.
• Line loaf or cake tin with baking paper.
• Wash the orange and cut into segments.
• Process the orange to a pulp - pips, rind and all!
• Melt butter in microwave. (Use a bowl big enough to hold all ingredients)
• Stir in the sugar
• Mix in the eggs one at a time.
• Add the pulped orange - stir to combine.
• Gently stir in sifted flour.
• Bake for approx 35 mins or ready when tested with a skewer.
• All done -- so simple!