Orange Blossom Cake Recipes

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ORANGE BLOSSOM CAKE



Orange Blossom Cake image

Make and share this Orange Blossom Cake recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 9

1 box Betty Crocker Super Moist yellow cake mix
1 (10 ounce) jar orange marmalade
2 teaspoons orange rind, grated
to taste egg
to taste oil, per mix
to taste water, per mix
3/4 cup powdered sugar
1 teaspoon orange rind
2 tablespoons orange juice

Steps:

  • Preheat oven to 350 degrees.
  • Grease Bundt pan and flour generously.
  • Prepare cake according to directions, but reduce water to 1 cup and add marmalade and orange peel.
  • Mix well.
  • Bake 45-50 minutes.
  • Cool 10 minutes in pan.
  • Make glaze by mixing sugar and orange peel and add orange juice a teaspoon at a time until pourable consistency.
  • Pour over cooled cake.

Nutrition Facts : Calories 3330.4, Fat 61, SaturatedFat 9.1, Cholesterol 10.5, Sodium 3602.8, Carbohydrate 691.5, Fiber 8.4, Sugar 487.8, Protein 24.2

SPICED ORANGE BLOSSOM TEA CAKES



Spiced Orange Blossom Tea Cakes image

My great grandma, Ma Jo, used to make tea cakes on her wooden stove for all her grandchildren in Gilbertown, Alabama. She was also very fond of oranges. I decided to combine the two and I imagine she would have loved these!

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting
1 cup granulated sugar
1 teaspoon orange blossom water
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice, plus more for sprinkling, optional
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat a grill to 350 degrees F. (See Cook's Note)
  • Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
  • Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.

ORANGE BLOSSOM CAKE



Orange Blossom Cake image

What could better represent our area than a recipe calling for oranges fresh off the tree? Since we planted and maintained a grove of 250 orange trees for almost 20 years, this recipe became a family favorite. Our grown children have said this cake brings back wonderful childhood memories.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup applesauce
1 tablespoon grated orange zest
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped dates
1 cup chopped nuts
GLAZE:
1 cup sugar
1/2 cup orange juice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce and orange zest. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk, beating well after each addition. Fold in dates and nuts. , Pour into a greased 9-in. springform pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine glaze ingredients; bring to a boil. Pour over cake. Cool completely in pan.

Nutrition Facts : Calories 425 calories, Fat 15g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 298mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 3g fiber), Protein 7g protein.

ORANGE BLOSSOM BUNDT CAKE WITH WHITE CHOCOLATE GANACHE



Orange Blossom Bundt Cake with White Chocolate Ganache image

Provided by Damaris Phillips

Categories     dessert

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 15

Nonstick cooking spray, for pan
1 3/4 cups all-purpose flour
1/2 cup fine white cornmeal (stone-ground)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups buttermilk
2 tablespoons grated orange zest
2 teaspoons orange blossom water
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
5 large eggs
2 1/2 ounces heavy cream (a generous 1/4 cup)
6 ounces white chocolate chips
1 1/2 teaspoons grated orange zest
1 teaspoon orange extract

Steps:

  • Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
  • In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.
  • In another bowl, stir together the buttermilk, orange zest and orange blossom water.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.
  • Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
  • Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
  • While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
  • Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.

ORANGE BLOSSOM CAKES



Orange blossom cakes image

Bake these zesty little cakes in a snowflake mould and dust with icing sugar for a festive feel

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 55m

Yield Makes 10

Number Of Ingredients 9

120g softened butter , plus extra for greasing
140g self-raising flour
120g golden caster sugar
½ tsp baking powder
2 eggs
½ x 150ml pot natural yogurt
zest 1 clementine
3 tbsp orange blossom water
icing sugar , to dust

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with cases (or grease some individual cake moulds). Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. Spoon into the cases (or fill cake moulds three-quarters full), and bake for 18-22 mins until golden and risen - a skewer poked in should come out clean (check cake moulds after 15 mins).
  • Drizzle with remaining orange blossom water while warm, then cool. Dust with icing sugar to serve.

Nutrition Facts : Calories 290 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

ORANGE SUNSHINE CAKE



Orange Sunshine Cake image

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

1 (18.25 ounce) package yellow cake mix
4 eggs
2 (3.5 ounce) packages instant vanilla pudding mix
½ cup vegetable oil
2 teaspoons orange extract
1 (11 ounce) can mandarin orange segments
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained

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

ELEGANT ORANGE BLOSSOM CHEESECAKE



Elegant Orange Blossom Cheesecake image

The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 14

3 cups crushed gingersnap cookies (about 60 cookies)
2 teaspoons plus 2 tablespoons grated orange zest, divided
1/3 cup butter, melted
1-1/2 cups orange juice
1/3 cup sliced fresh gingerroot
4 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
6 ounces white baking chocolate, melted
1 tablespoon vanilla extract
4 large eggs, lightly beaten
CANDIED ORANGE SLICES:
3 cups water
1-1/2 cups sugar
2 small navel oranges, thinly sliced

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan., In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger., In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry., Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.

Nutrition Facts : Calories 752 calories, Fat 35g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 660mg sodium, Carbohydrate 101g carbohydrate (55g sugars, Fiber 2g fiber), Protein 10g protein.

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