MARILYN'S FLORIDA SUNSHINE CAKE
I first had this cake at my in-laws (my SIL is Marilyn!)over the Christmas holidays in Denver, just after my husband and I were married. It is a deliciously moist cake, full of citrus flavor, that is like a taste of sunshine!
Provided by SilentCricket
Categories Dessert
Time 1h15m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Combine cake ingredients in large mixing bowl.
- Blend till moistened; using mixer, beat on low speed until smooth, but do not overbeat.
- Pour batter into well greased/floured bundt pan.
- Bake at 325 for 45-60 minutes.
- Remove cake from pan onto serving plate.
- Top with Orange Glaze: Mix orange juice and butter.
- Add powdered sugar until a thin consistency is achieved.
- Pour onto hot cake and keep spooning glaze back on so it seeps in.
- ***Ileave the extra glaze on the serving plate to spread on each slice of cake!
- YUM!
Nutrition Facts : Calories 5573.6, Fat 280.2, SaturatedFat 58.6, Cholesterol 948.1, Sodium 6259.1, Carbohydrate 730, Fiber 6.5, Sugar 381.4, Protein 50.8
DADDY'S BIRTHDAY CAKE (AKA FRANNY'S SUNSHINE CAKE)
Provided by Benno Batali
Yield Serves 12 to 14 people
Number Of Ingredients 20
Steps:
- 1. Preheat the oven to 350°F.
- 2. In a standing electric mixer, use the whisk attachment to whip the egg whites with the cream of tartar. When they start to double in size, slowly add in 2/3 cup of the sugar. Whip until you have stiff peaks. Set aside.
- 3. In a large mixing bowl, whisk together the egg yolks, salt, and the remaining 2/3 cup sugar. Gradually add the orange juice and continue to beat until light and fluffy.
- 4. Combine the two mixtures: Spoon a little whipped egg whites into the yolks and stir. Then fold the rest of the whites into the mixture in two additions.
- 5. Deftly fold in the flour, vanilla extract, and almond extract.
- 6. Pour the batter into an ungreased 9-inch angel food cake pan and bake for 35 to 40 minutes or until a cake tester comes out clean.
- 7. Remove the pan from the oven and place it upside down. Leave it like that until the cake is cool.
- 8. Once it has cooled, run a sharp knife around the edge of the cake to separate it from the pan. Invert the pan over a serving plate, and let gravity do its thing.
- 9. Carefully cut the cake in half horizontally with a large serrated knife.
- 10. Frost the top of the bottom half with some of the orange filling (see below), and then layer some of the mandarin orange slices and berries on top of the frosting.
- 11. Place the top half over the bottom half, and then frost the top and sides of the cake with the remaining orange filling. Place the remaining mandarin oranges and berries on top of the cake.
- 12. Sprinkle the topping (see below) over the cake and enjoy.
- To Make the Orange Filling
- 1. Combine the sugar, egg, flour, orange juice, and orange zest in a double boiler and cook over simmering water until thick, about 5 to 8 minutes. Cool to room temperature.
- 2. Whip the cream till almost stiff. Fold in the cooled orange mixture. Whisk until you have stiff peaks.
- To Make the Topping
- 1. Butter a piece of aluminum foil.
- 2. In a heavy skillet over high heat, cook the sugar until it is caramelized (turns a medium brown color). Swirl the pan carefully to get all of the sugar to caramelize evenly.
- 3. Pour the sliced almonds over the caramelized sugar and stir with a wooden spoon to coat the almonds. Spread the almonds out on the piece of buttered foil, and let them cool.
- 4. When they are cool, crush or chop the nuts.
SUNSHINE SPONGE CAKE
This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!-Helen Woronik, Salem, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. , In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. , In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.
Nutrition Facts : Calories 363 calories, Fat 8g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 184mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 0 fiber), Protein 5g protein.
HAWAIIAN SUNSET CAKE
This three-layer orange cake is pretty enough for company, but it's so simple to fix that you'll find yourself making it all the time. A boxed mix keeps it convenient while the pineapple-coconut filling makes it a crowd-pleaser. -Kara De la vega, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.
Nutrition Facts : Calories 548 calories, Fat 23g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 384mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE SUNSHINE CAKE
Like oranges? You're going to love this cake! There's some work involved in getting it all together, but it's worth it! Very impressive!
Provided by Mirj2338
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
- In a medium bowl, mix flour, baking powder and salt.
- In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
- Beat in orange peel.
- Pour batter evenly into prepared pans.
- Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
- Remove pans from oven and loosen cakes around edges with a small metal spatula.
- Turn cakes out onto wire racks; peel off and discard wax paper.
- Turn cakes, right-side up, and prick all over with a wooden pick.
- In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
- Cook, stirring until sugar dissolves.
- Spoon slowly over warm cakes, letting syrup soak in.
- Let cakes cook completely.
- To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
- Add orange juice.
- Stir over low heat until gelatin dissolves.
- Add butter, stir until butter melts.
- In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
- Cook over low heat 3 to 5 minutes, stirring until thickened.
- Cool to room temperature.
- Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
- Refrigerate until very thick but still spreadable, about 10 minutes.
- Do not chill too long or mixture will set.
- Use to fill Orange Sunshine Cake.
- To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
- Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
- Remove from heat; beat in vanilla.
- Use to frost Orange Sunshine Cake.
- To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
- Top with second cake layer, spread with Frosting.
- Top with remaining cake layer and spread with remaining Orange Filling.
- Frost sides of cake with remaining Frosting.
- Garnish with slivered orange peel, if desired.
QUICK SUNSHINE CAKE
This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.
Provided by Dmarcks
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
- Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
- While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 42.9 g, Cholesterol 41.9 mg, Fat 16.9 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 324.2 mg, Sugar 31 g
CALIFORNIA SUNSHINE CAKE
Much like the Orange Kiss-Me Cake, this recipe uses an entire orange, raisins and walnuts. I like to substitute hazelnuts. Recipe can be halved for an 8" X 8" cake. Check for doneness at about 35 min. for smaller cake. I use organic oranges and wash them thoroughly.
Provided by Chef George S.
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Juice the oranges, reserving juice for topping.
- Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
- Combine butter and sugar in mixer bowl and beat together until fluffy.
- Add eggs one at a time and continue beating until completely incorporated.
- Combine salt, flour and baking soda and sift together.
- Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
- Fold in orange, raisin, nut mixture until completely combined.
- Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
- Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
- While cake is still hot, pierce all over with a fork.
- Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
- When cake has cooled, remove from pan.
- Refrigerate leftover cake.
Nutrition Facts : Calories 221.7, Fat 6.7, SaturatedFat 3.9, Cholesterol 42.1, Sodium 285.8, Carbohydrate 38.5, Fiber 1.3, Sugar 24, Protein 3.3
SUNSHINE CAKE
Even in its simplicity, there's something about this buttery almond cake that just feels special. Baking it in a pie dish allows for you to serve it straight out of the vessel, whether for breakfast or a mid-afternoon snack, accompanied by nothing but a steaming cup of coffee or tea.
Provided by Sheela Prakash
Categories Cake Dessert Bake Kid-Friendly Almond Quick & Easy Small Plates
Yield 1 (9-inch) cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour 9-inch pie plate.
- Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
- Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.
- Do ahead:
- Cake can be made 1 day ahead; store tightly wrapped at room temperature.
SUNSHINE CAKE
This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.
Provided by Helga
Categories Desserts Cakes Sponge Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Separate eggs. Sift the flour, baking powder, and salt together three times.
- In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
- Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 21.4 g, Cholesterol 66.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 160.7 mg, Sugar 14.5 g
SUNSHINE CAKE
I brought this cake to the county fair for 4-H and easily took home a purple ribbon. For a quicker lemon filling, use a cup of lemon curd from a jar.- Leah Will, Bel Aire, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.
Nutrition Facts : Calories 533 calories, Fat 22g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 394mg sodium, Carbohydrate 82g carbohydrate (58g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE SUNSHINE CAKE
Orange cake with pineapple frosting - perfect for spring!
Provided by PERRAULT46
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Combine cake mix, eggs, 1 package of pudding, vegetable oil, orange extract, and mandarin oranges and beat well for about 3 minutes.
- Bake in 3 - 9 inch greased and floured round cake pans for 20-25 minutes in a pre-heated 350 degree F (175 degrees C) oven.
- To Make Frosting: Fold pudding and pineapple into whipped topping and frost cake. Keep refrigerated.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.8 g, Cholesterol 21 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 183.5 mg, Sugar 14.7 g
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