ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 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. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Nutrition Facts :
ORANGE-SPICE BUNDT® CAKE WITH GROUND CHERRIES
I came up with this cake as a way to use the massive amounts of ground cherries (also known as Cape gooseberries or husk cherries) that grew in my garden this year. The ground cherries have a subtle pineapple-y flavor and a beautiful orange color that makes a great addition to this spicy Bundt® cake.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
- Whisk flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and allspice together in a medium bowl until combined.
- Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in maple syrup, vanilla extract, and orange zest. Add in 1/3 of the flour mixture and stir until just combined. Pour in half of the buttermilk and mix until just combined. Repeat alternating additions of flour mixture and buttermilk until ingredients are incorporated, beginning and ending with flour mixture, stirring just until combined. Do not overmix. Fold in ground cherries gently. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 44.3 g, Cholesterol 77.6 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 7.8 g, Sodium 303.7 mg, Sugar 22.2 g
EGGLESS ORANGE CAKE
This recipe was a request for a bride to be who was struggling because of her allergy to eggs. After making it for her bridal shower, she loved it so much she requested this recipe be used for her wedding cake as well! I was honored and glad I could give her a delicious, moist, fluffy cake to enjoy with her new husband on their wedding day. I paired this recipe with a simple chocolate buttercream.
Provided by staticwater900
Categories Desserts Fruit Desserts Orange Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan.
- Mix cake flour, baking powder, and sugar together in a large bowl and make a well in the middle.
- Combine condensed milk, orange juice, orange zest, butter, sour cream, and vanilla extract together in a separate bowl. Pour mixture into the flour well. Mix by hand using a whisk until smooth, about 5 minutes.
- Combine baking soda and vinegar together in a small cup until bubbling. Fold into the batter using a spatula. Pour batter into the prepared pan and allow to sit for 5 minutes.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes. Allow to cool.
Nutrition Facts : Calories 476.8 calories, Carbohydrate 67.7 g, Cholesterol 53.5 mg, Fat 19.2 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 11.9 g, Sodium 352 mg, Sugar 32.8 g
EGGLESS ORANGE SPICE BUNDT CAKE
This is actually a recipe I got from a vegan site. It was originally a chocolate bundt recipe, but I modified the hell out of it, and it turned out quite well. It's also really low fat, unlike most bundt cake recipes that require 400 sticks of butter and a couple of tubs of sour cream. It's also great for people who are allergic to eggs (it's more common than people think).
Provided by Tiny Tima
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Fahrenheit.
- Spray the bundt cake pan with a non- stick spray (preferably a canola spray) for about one second.
- *NOTE REGARDING 1/2 of WATER: Open the can of Mandarin oranges and drain the juice into a measuring cup. If the juice from the can does not measure up to a cup, shore it up with water until it reaches a cup; it took 1/2 cup of water to shore it up when I made this. The amount may be different considering what brand you purchase.
- Combine all the dry ingredients into one bowl. In a separate bowl, combine all the wet ingredients (except for the Mandarin orange pieces). Stir both bowls until both sets (wet and dry) are mixed well. Pour the wet ingredients into the dry ingredient bowl. Take electric beaters to the combination until everything is smooth.
- Add the Mandarin orange pieces and stir slowly.
- Pour the batter into the bundt pan and bake for 40- 50 minutes. This is a type of cake where it needs to be babysat because the surface area isn't very large, therefore the batter is confined and bakes slowly. At about the 35 minute mark, do the toothpick test, in case for some miraculous reason it is done. It took about 45 minutes in my oven. Don't be tempted to raise the heat because then you'll get a situation where it will be well done on the outside and raw on the inside.
Nutrition Facts : Calories 273.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.8, Sodium 415.4, Carbohydrate 62.5, Fiber 1.4, Sugar 37.7, Protein 4.2
EGGLESS CHOCOLATE BUNDT CAKE
Make and share this Eggless Chocolate Bundt Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
- In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
- Pour into prepared pan.
- Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
- Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.
Nutrition Facts : Calories 267.9, Fat 10.9, SaturatedFat 1.6, Sodium 207.1, Carbohydrate 41.3, Fiber 1.8, Sugar 21.5, Protein 3.1
ORANGE SPICE CAKE
Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
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