Glazed Orange Mini Bundt Cakes Recipes

ORANGE GLAZED BUNDT CAKE

Orange Glazed Bundt Cake image

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

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons grated orange zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup whole milk
GLAZE:
1 cup confectioners' sugar
4 teaspoons orange juice

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 :

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

Fresh Orange Pound Cakes with an Orange Glaze image

Provided by Food Network

Categories dessert

Time 45m

Yield about 24 cakes

Number Of Ingredients 11

Ingredients

1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 cups confectioners' sugar
1/4 cup fresh orange juice
2 ounces sliced almonds, finely chopped
8 ounces butter, (2 sticks) at room temperature
1 cup sugar
2 large eggs, at room temperature
3 large egg yolks, at room temperature
3 medium oranges, zested

Steps:

Preheat the oven to 400 degrees F.
Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

GLAZED ORANGE MINI BUNDT® CAKES

Glazed Orange Mini Bundt® Cakes image

Almond flour-based cake. Great alkalizing recipe.

Provided by nvfostermom

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 1h4m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups finely ground almonds
1 cup fine polenta
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
⅔ cup agave nectar
⅔ cup coconut oil
2 ½ tablespoons orange zest, divided
4 eggs
6 tablespoons coconut cream
1 tablespoon agave nectar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 8 mini fluted tube molds.
Mix ground almonds, polenta, baking soda, cinnamon, and sea salt together in a bowl. Stir in 2/3 cup agave nectar, coconut oil, and 2 tablespoons orange zest.
Beat eggs in a bowl using an electric mixer until pale yellow and doubled in volume. Fold gently into the almond mixture. Divide batter among the prepared molds.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 14 minutes. Cool in molds for 10 minutes. Unmold and cool until set, at least 10 minutes more.
Combine remaining 1 1/2 teaspoons orange zest, coconut cream, and 1 tablespoon agave nectar in a bowl. Drizzle over the cakes.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 36.9 g, Cholesterol 63.1 mg, Fat 19.9 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 13.1 g, Sodium 433.4 mg, Sugar 20.3 g

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