Orange Clove Pound Cake With Strawberries Recipes

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
• Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
• Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
• To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

POUND CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.

ORANGE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
• While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

ORANGE-CRANBERRY POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
• Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

STRAWBERRY ORANGE MERINGUE CAKE

Steps:

• Line a 9-in. springform pan with parchment paper. Grease paper and sides of pan; set aside. In a bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat for 3 minutes. Pour into prepared pan. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing to edge of pan., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes (meringue will crack). Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Cut in half widthwise., In a small bowl, mash 1/4 cup berries with remaining sugar. Add cream and beat on high until stiff peaks form. Place one cake layer half meringue side up on a serving plate. Spread half the whipped cream mixture over cake. Top with remaining cake and topping. Garnish with remaining berries. Store in the refrigerator.

ORANGE CLOVE POUND CAKE WITH STRAWBERRIES

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter angel food cake pan. Stir cake flour, baking powder and salt in medium bowl to blend. Beat butter, sugar, orange peel and cloves in medium bowl until light and creamy. Mix in vanilla extract. Add eggs 1 at a time, beating well after each addition. Add egg whites and beat until well blended, about 2 minutes. Beat in dry ingredients alternately with milk in 3 additions.
• Spoon batter into pan. Smooth top. Bake until tester inserted near center of cake comes out clean, about 45 minutes. Cool cake in pan on rack. Turn out onto platter. (Can be made 1 day ahead. Cover; let stand at room temperature.)
• For glaze:
• Mix powdered sugar and orange juice in small bowl. Drizzle glaze over cake. Let stand until glaze sets, about 30 minutes.
• Mix strawberries and 1/4 cup sugar in medium bowl. Let stand at room temperature until juices form, about 20 minutes. Cut cake into slices and place on plates. Spoon strawberry mixture and sweetened whipped cream alongside cake and serve.

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350°F. Grease a 9 x 5 x 3-inch loaf pan with butter.
• In a medium bowl, combine the flour, baking powder, and salt. Stir to combine.
• Using an electric mixer, cream together the butter, ricotta, and the 1 1/2 cups of granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until each is incorporated before adding the next. Add the vanilla, orange zest, and Amaretto and mix until combined. Add the dry ingredients, a small amount at a time, beating just until incorporated.
• Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Using a sieve, dust the cooled cake with confectioners' sugar.
• Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon of granulated sugar. Toss to combine, then set aside until the strawberries have released some of their juices.
• To serve, slice the cake and serve topped with a spoonful of strawberries and their juices.

STRAWBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, baking powder, and salt in a bowl.
• Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
• Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
• Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.