Grandmas Orange Cake Recipes

GRANDMA'S CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
• In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
• Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

GRANDMA'S FRESH ORANGE CAKE

Steps:

• Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan with solid vegetable shortening and flour, and set aside.
• Place the butter in a large bowl and beat with an electric mixer on low speed until soft. While the mixer is running, gradually add the sugar, and beat until the mixture is creamy, 1 to 2 minutes. Turn off the mixer and separate the eggs. Set aside the egg whites.
• Add the egg yolks to the butter and sugar mixture, one at a time, and beat on medium-low until well combined before adding the next yolk. Scrape down the sides of the bowl with a rubber spatula. Set aside.
• Zest the orange, and add 1 teaspoon of the zest to the butter and sugar mixture. Reserve 1/2 teaspoon or more zest for the glaze. Cut the orange in half, and juice the orange into a measuring cup. Add enough more carton orange juice to measure 1 cup. Alternatively add the sifted flour and orange juice to the mixing bowl, beating on low speed until combined and smooth, 1 minute. Set aside.
• With clean beaters, beat the egg whites on high speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Turn the beaten whites on top of the batter, and with the rubber spatula, fold the whites into the batter until the batter is smooth. Turn the batter into the prepared pan, and place the pan in the oven.
• Bake until the top of the cake springs back when lightly pressed, about 38 to 42 minutes. Remove the pan from the oven, and place the pan on a wire rack to cool 15 minutes.
• Meanwhile, prepare the glaze. Place the sifted confectioners' sugar in a small bowl. Whisk in the orange juice and zest until smooth. Set aside.
• Run a knife around the edges of the cake pan. Give the pan a good shake to loosen it, then invert it once and then again so that it rests right-side up on the rack. Poke holes in the top of the cake with a long wooden skewer or chopstick. Carefully spoon the glaze over the top of the cake, letting it soak into the cake before adding more. Let the cake rest 1 hour, then slice and serve.
• Want to Bake an Orange Layer Cake? Pour the batter into two 9-inch round cake pans, and bake at 350 degrees for 30 to 35 minutes. Frost with your favorite buttercream frosting.

CLASSIC ORANGE CAKE

Steps:

• I used two 8" round cake tins. Butter or spray them and put in a round piece of parchment in the bottom. I use baking spray which is a combination of oil and flour.
• Add your sugar and large strips of the orange rind (I used a vegetable peeler) into your food processor and grind until the orange peel is fully combined.
• Combine your room temperature butter and the orange sugar and mix until fully combined.
• Add each egg separately and fully incorporate between each egg. Add the fresh orange juice to the batter and mix until just combined.
• In a separate bowl, add your flour and baking powder and whisk together until well blended. Add the dry ingredients to the batter by 1/2 cup increments mixing until just combined between each addition.
• Pour the batter into to tins and make sure they are equal to ensure even baking times. Bake for about 30 - 35 minutes. Once you've taken the cakes out of the oven, allow to cool for about 5 minutes in the tin and then turn out, inverted, onto a wire rack. Allow to cool completely.
• Once the cakes have fully cooled, decorate!

GRANDMA'S ORANGE CAKE WITH ORANGE BUTTERCREAM FROSTING

Steps:

• For the Cake
• Preheat oven to 350° F
• Place Flour, sugar, salt, baking soda, egg and oranges in a large bowl.
• Beat with an electric mixer until everything is well combined and you see no large pieces of orange remaining.
• Pour into a greased 9 inch cake pan.
• Bake for 30-35 minutes. Cake is done when a knife or toothpick inserted in the center comes out clean (no batter sticking to it).
• Place cake on wire rack to cool. Cake should be room temperature before you frost it.
• For the Frosting
• Place butter, orange zest and about 1/4 of the powdered sugar in a medium bowl.
• Beat with the whisk/whip attachment of an electric mixer until well combined.
• Alternate adding small amounts of the remaining sugar and orange juice slowly, mixing in between each addition. Continue until all of the sugar and juice have been added. Continue beating with the mixer until the frosting is light and fluffy.
• Spread the icing over your cake with a spatula or apply with a piping bag.

GRANDMA'S ORANGE ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, salt, egg and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine filling ingredients; set aside., Punch dough down; divide in half. Roll each half into a 15x10-in. rectangle. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. , Place, cut side down, in two greased 11x7-in. baking pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until lightly browned. In a small bowl, combine the confectioners' sugar, butter, extract and enough milk to achieve desired consistency; spread over warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

GRANDMA'S ORANGE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour 8" square pan.
• Sift together flour and baking soda (set aside).
• In food processor grind orange and raisins (her recipe says grind the orange and raisins).
• In separate bowl cream butter and sugar.
• Beat in eggs.
• Stir in Sour Milk.
• Add orange/raisin mixture.
• Stir in flour mixture.
• (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency).
• Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time).
• While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave).
• Pour juice mixture over cake while hot (you may want to poke small holes in the cake).

GRECIAN ORANGE CAKE

Steps:

• Cake: Place all ingredients in large mixing bowl.
• Beat on low for 2 minutes.
• Bake in a greased and floured tube pan at 325° for 45 minutes.
• Glaze: Stir over low heat until sugar is dissolved.
• Punch holes in hot cake; pour glaze over slowly.
• Cool completely and turn out on serving plate.