Glazed Orange Pumpkin Bundt Cake Recipes

GLAZED ORANGE PUMPKIN BUNDT CAKE

Steps:

• Preheat the oven to 350 F. Grease a 9 or 10 inch bundt pan--this cake domes nicely, so one thing I learned is that a tube pan might have been nicer (so that it did not have to be turned upside down).
• Whisk together the flours, baking powder and salt. Set aside.
• Cream the butter and orange zest (or oil) until fluffy. Slowly add the sugar, creaming until light and fluffy again. Add the egg yolks, one at a time, beating well after each addition. Be sure to scrape down the sides of the pan as needed. Beat in the pumpkin puree.
• Gently stir the dry ingredients into the wet, in 3-4 additions. Set aside.
• Whip the egg whites until they hold soft peaks. Fold 1/4 of them into the cake batter. Then gently fold the remaining egg whites into the cake batter. Scrape into the prepared pan and smooth the top.
• Bake for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean and the sides of the cake are pulling away from the sides of the pan. Let cool for 10 minutes.
• Invert the cake onto parchment paper on a cooling rack. Flip a second time if you are using a tube shaped pan, but leave upside down if you used a bundt pan. Let cool completely before glazing.
• Whisk the glaze ingredients together. Place wax paper under the bundt cake and cooling rack (remove the parchment paper but leave the cake on the cooling rack). Pour the glaze over the cake--when it stops dripping, place a new piece of wax paper under the cake and squeeze the dripped glaze out of the wax paper onto the cake in a second layer. Repeat until you are happy with the cake or have used up the glaze. Let the glaze set before slicing.

ORANGE GLAZED BUNDT CAKE

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.

PUMPKIN BUNDT CAKE WITH VANILLA-ORANGE GLAZE

Steps:

• Preheat oven to 350F degrees.
• Coat 6-cup bundt pan with non-stick cooking spray.
• In a medium bowl combine flours, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl combine butter and brown sugar and beat at medium speed until mixed well.
• Beat in pumpkin and egg.
• Reduce to low speed and beat in flour mixture.
• Blend in buttermilk and 2 teaspoons vanilla, just until moistened.
• Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean.
• Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and allow to cool completely on wire rack.
• For the glaze, combine confectioners' sugar, vanilla and orange juice in small bowl. Stir until well mixed.
• Drizzle over cooled cake.

PUMPKIN CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 cup Bundt pan.
• Combine brown sugar and shortening in large bowl.
• Beat on low speed until creamy.
• Add the eggs one a time, beating well after each addition.
• Stir in the pumpkin and water.
• Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
• Add to the pumpkin mixture, beating at low speed until well blended.
• Beat for 2 minutes at medium speed.
• Fold in the 1/2 cup of walnuts and raisins.
• Spoon into the pan.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from the pan.
• Place cake on serving plate.
• For the glaze, combine the sugar, orange peel and orange juice.
• Stir with a spoon until well blended.
• Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
• Sprinkle with additional nuts before the glaze hardens.

MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE

Steps:

• Cake Preparation:
• Preheat oven to 350 degrees F.
• Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
• For the Orange Glaze:
• Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
• For the Marzipan Stems and Leaves:
• Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

ORANGE GLAZED PUMPKIN CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt or tube pan.
• Beat brown sugar and Crisco together in mixer till fluffy. Add pumpkin, eggs, and water and mix together.
• Combine dry ingredients and mix well.
• Slowly add dry ingredient mixture to the pumpkin mixture and combine well.
• Pour into bundt or tube pan and cook approximately 60 minutes till inserted toothpick comes out clean.
• When cake has thoroughly cooled, run a butter knife around the edges to finish loosening it from the pan. Place a plate over the top of cake pan and invert cake pan so that cake falls on to the plate.
• Combine ingredients for glaze together. Drizzle on top of cooled cake once cake is on a plate or cake holder.
• Garnish with candied orange slices, jelly beans, or whipped cream.