ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA RECIPE - (4/5)
Provided by Dr_Mom
Number Of Ingredients 13
Steps:
- Adjust the rack 1/3 up from the bottom of the oven and preheat to 350°F. Butter a 8.5 x 4.5 x 2.75-inch loaf pan (about 6 cup capacity) and then dust it with fine, dry bread crumbs. Shake out the excess and set aside. Sift together the flour, baking powder, salt, cocoa and sugar and set aside. Beat the cream and vanilla in an electric mixer until it holds soft peaks, On low speed add the eggs one at a time, scraping down the bowl and only beating until the egg is incorporated. Gradually add the dry ingredients scraping down the bowl and beating only until just smooth. Remove from the mixer and stir in the grated rind. Pour the batter into the pan and smooth the top. Bake for about 65 minutes until the top springs back when lightly touched with a fingertip (not a cake tester this cake will be moist) As soon as the cake goes into the oven mix the OJ with the 3 tablespoons of sugar and let it stand while baking. After you remove the cake from the oven let it cool for 5 minutes. Then, a little at a time, brush the glaze all over the cake encouraging most to run down the sides between the cake and pan but make sure the top is soaked also. This cake is going to soak all this up if you go slowly enough. Let the cake stand in the pan until it is completely cool. Cover it with a piece of wax or parchment paper. Invert the cake into your hand (go slow here, if it's stuck loosen the side with a knife) take off the pan and turn right side up again. Serve warm!
ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA
Steps:
- Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
- Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
- Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
- Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
- Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
- For the glaze:
- As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
- After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
- Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.
FLORIDA ORANGE CAKE
This recipe is a perfect showcase for our Florida oranges, with juice in the cake and marmalade in the frosting. Everyone comments on how moist the cake is.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 361 calories, Fat 16g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 287mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
FLORIDA ORANGE CAKE
One more great recipe from Taste of Home New Cake Mix Creations cookbook -- This one is high on my list of delicious desserts! Preparation time does not include time for the cake to cool to room temperature.
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish.
- FOR THE CAKE: In large mixing bowl, combine cake mix, orange juice, eggs, water & oil.
- Beat on low speed 30 seconds, then for 2 minutes on medium.
- Pour into prepared baking dish, & bake 30-35 minutes or until toothpick inserted near center comes out clean.
- Cool to room temperature on wire rack.
- FOR THE FROSTING: In small mixing bowl, beat cream cheese & butter until smooth.
- Add marmalade & powdered sugar & beat well.
- Spread over cake, then store in refrigerator until ready to serve.
CHOCOLATE ORANGE LOAF CAKE
I found this recipe in Better Homes and Gardens. It's a Nigella Lawson recipe. I love the taste of orange and chocolate together and this looked just scrumptious! I didn't see it anywhere on here and I don't want to lose this one!
Provided by JustGina410
Categories Dessert
Time 1h5m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Line a 9x5x3-inch loaf pan with parchment paper.
- Grease sides of pan.
- In a large bowl, with electric mixer, beat the butter, syrup and sugar until smooth.
- In a separate bowl, combine flour, baking soda and cocoa powder.
- Beat 1 tablespoon of the dry ingredients into the syrup mixture.
- Beat in 1 egg.
- Add another couple of spoonfuls of dry ingredients.
- Beat in the second egg.
- Beat in remaining dry ingredients, and then add, while still beating, the orange zest.
- Gradually add the orange juice. (The batter may look slightly curdled.).
- Pour batter into the prepared pan.
- Bake for 45 minutes (edges should look dry and center of cake may have dipped slightly).
- Cool in pan on wire rack.
- Carefully remove from pan and cool completely.
Nutrition Facts : Calories 441.6, Fat 21.5, SaturatedFat 12.9, Cholesterol 121.4, Sodium 150.8, Carbohydrate 60.3, Fiber 1.5, Sugar 38.7, Protein 5.1
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