CANDY ORANGE SLICE FRUITCAKE
My version of yule fruitcake has a citrusy twist. When you share it, be prepared to pass around the recipe.
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the applesauce, eggs and buttermilk. In a large bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 900 calories, Fat 37g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 383mg sodium, Carbohydrate 139g carbohydrate (94g sugars, Fiber 5g fiber), Protein 9g protein.
ORANGE DRIED-FRUIT FRUITCAKE
Orange-flavored cake partners perfectly with the delicious dried apricots and cherries in this fruitcake.
Provided by Annacia
Categories Dessert
Time 1h25m
Yield 19 serving(s)
Number Of Ingredients 17
Steps:
- Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
- Combine flour, baking powder, and baking soda; set aside.
- In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
- Add the brown sugar; beat until mixture is combined.
- Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
- Combine orange peel, juice, corn syrup, and vanilla.
- Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Combine fruits and nuts and fold into batter, spread into prepared pan.
- Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
- If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
- Cool cake in tube pan on wire rack 10 minutes.
- Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
- Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
- Wrap in foil.
- Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
- If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.
Nutrition Facts : Calories 164.2, Fat 5.2, SaturatedFat 1.9, Cholesterol 28.7, Sodium 56.5, Carbohydrate 26.2, Fiber 1.4, Sugar 15.8, Protein 2.4
ORANGE CAKE
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE SLICE CAKE
A wonderful holiday cake made with candy orange slices.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
- In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
- Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
- Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.
Nutrition Facts : Calories 928.1 calories, Carbohydrate 156.4 g, Cholesterol 103.1 mg, Fat 33 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 13.7 g, Sodium 289.9 mg, Sugar 116.1 g
WHITE CHOCOLATE ORANGE FRUITCAKE
I haven't tried this yet, but it sounds good. Not bad, coming from someone that doesn't normally care for fruitcake! :) I like the idea that it doesn't use candied/glaced fruits...and white chocolate and orange go very well together. It's too late for Christmas this year, but I thought I'd post this here for others that might be interested. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton. Prep time does not include storage/mellowing time in refrigerator.
Provided by UnknownChef86
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Note: For dried fruits, use only nectarines, peaches, pears, apricots or apples; do not use figs, dates or raisins.
- In a medium bowl, combine dried fruits and 2/3 cup Grand Marnier; let stand several hours or overnight.
- Preheat oven to 325°F.
- Line a 9-inch springform pan with a round of waxed paper cut to fit the bottom; butter bottom and sides of pan, dust with flour, then tap out excess flour; set aside.
- To make batter, in a large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
- Beat in eggs, one at a time, beating well after each addition.
- Beat in vanilla, orange zest and cinnamon.
- Add white chocolate and beat until mixture is light and fluffy, 3 to 4 minutes.
- Add 1 cup flour and beat until well blended.
- Add remaining 2 tablespoons flour and 1 1/2 cups chopped pecans to fruit mixture and toss to coat well.
- Add to batter and mix thoroughly.
- Turn batter into prepared pan and smooth top.
- Set springform pan in a larger baking pan and add enough hot water to reach 1 inch up side of springform pan.
- Bake 1 hour and 20 to 30 minutes, until a cake tester inserted in center of cake comes out clean; if top is browning too quickly, cover springform with foil the last 1/2 hour of baking.
- Remove springform pan from water bath.
- Sprinkle remaining 1/3 cup Grand Marnier over top of cake and let cool in pan.
- When completely cool, run a sharp knife around edges of pan to loosen cake.
- Remove springform side of pan.
- Carefully remove cake from bottom of pan; peel off wax paper.
- Wrap cake in plastic wrap, then wrap in foil.
- Refrigerate at least 2 to 3 days or up to 2 weeks before serving.
- For longer storage, freeze cake.
- Do not frost at this time.
- To make the white chocolate topping, in a 1 quart glass bowl, heat cream in a microwave oven on high 30-45 seconds, or until very hot.
- Stir in white chocolate, mixing well.
- Return to microwave and heat on medium for 30 to 60 seconds, or until chocolate is melted when stirred.
- Stir in Grand Marnier.
- Cover and refrigerate until glaze thickens to spreading consistency.
- An hour before serving time, unwrap cake and frost evenly with White Chocolate Topping.
- Garnish edge of top of cake with apricot halves.
- Sprinkle additional chopped pecans over center of cake.
- Return to refrigerator until serving time.
Nutrition Facts : Calories 349.6, Fat 24.2, SaturatedFat 10.6, Cholesterol 78.4, Sodium 85.5, Carbohydrate 29.9, Fiber 1.3, Sugar 21.8, Protein 5
CHOCOLATE-ORANGE FRUITCAKE WITH PECANS
Steps:
- For cake:
- Position rack in bottom third of oven and preheat to 325°F. Generously butter and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.
- Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
- Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each.
- Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.
- For Glaze:
- Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
- Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.)
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