Orange Cake With A Warm Orange Sauce Recipes

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

CRANBERRY CAKE WITH ORANGE SAUCE

Steps:

• In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries., Transfer to a 11x7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack., For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange zest and extract; mix well. Serve warm sauce over cake.

ORANGE CAKE

Steps:

• Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

ORANGE SAUCE FOR ANGEL FOOD CAKE

Steps:

• In a small bowl, whisk the water, juice concentrate and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in whipped topping. Spoon over cake slices. Store leftovers in the refrigerator.

WARM ORANGE SAUCE

Steps:

• Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
• Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into the simmering sauce until thickened and no longer cloudy.
• Remove sauce from heat and stir in orange peel and triple sec. Serve warm.

JUICY ORANGE CAKE

Steps:

• Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
• Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
• In a separate bowl, sift together flour, baking soda and salt.
• In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
• At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
• Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
• Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
• When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
• Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
• Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

ORANGE POUND CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Preheat oven to 350*F degrees.
• Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
• Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
• With vegetable peeler remove peel from orange; coarsely chop.
• Cut orange in half and squeeze 1/2 cup juice.
• Process sugar and peel in food processor, pulsing until peel is finely chopped.
• Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
• Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
• Beat in egg and egg whites, one at a time, beating well after each addition.
• At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
• Spoon batter into prepared pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 15 minutes; invert and remove pan.
• Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
• Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
• Uncover and cook until sugar turns amber, 5 to 6 minutes.
• Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
• Return to heat and cook, stirring, until sugar dissolves.
• Cool sauce and serve with cake.