ORANGE GROVE CAKE
A few years ago, I won Best in Show in the Western Idaho State Fair for this citrusy cake with its luscious filling and creamy frosting. It's bursting with great orange flavor from top to bottom.-Amanda Bowyer, Caldwell, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 30
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 orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour., For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool., For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.
Nutrition Facts : Calories 602 calories, Fat 26g fat (16g saturated fat), Cholesterol 156mg cholesterol, Sodium 379mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
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.
ORANGE CAKE
This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
Provided by Angie LaSala
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 2h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g
ORANGE GROVE
Provided by Aida Mollenkamp
Time 10m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Combine the whiskey, orange juice and ginger liqueur in a cocktail shaker. Fill with ice and shake until chilled. Strain into a rocks glass over ice.
CHOCOLATE ORANGE GROVE CAKE W/FILLING AND FROSTING, FOR BUDDY
A wonderful person here on JAP needed some help in creating a wonderful cake for a very special someone and this is what we came up with...I hope he likes it!!! :) How he couldn't I don't know...its soooo yummy!!! This looks like alot and kinda sounds like a lot, but it's not really to bad. All easy stuff...
Provided by Wendy Rusch @AmmaWendy
Categories Cakes
Number Of Ingredients 33
Steps:
- CAKE: put chocolate chips and 1T butter into a small glass bowl, microwave 30 seconds then stir, microwave at 15 second intervals until melted smooth and creamy. Set aside to cool. Preheat oven to 350. Sift together cocoa, flour, soda, powder and salt, set aside. Cream butter and sugar, add orange zest, orange and vanilla extracts and eggs. Mix well. Add cooled melted chocolate, blend well. Add milk alternately with dry ingredients ending with dry ingredients. pour into 2 greased and floured 9" round cake pans and bake 25-35 min. or until toothpick inserted comes out clean. Remove from oven and cool 10 min. in pans, then invert onto cooling racks to cool completely.
- FILLING: This filling recipe is enough for a 4 layer cake...you can half it for a two layer. In a small saucepan over medium high heat, melt butter. In a bowl add sugar and whisk in cornstarch well, then add water, juice, beaten egg and zest, whisking until well mixed. Pour egg mixture into melted butter and stir until bubbly, let boil slow and low for 3 minutes. Remove from heat and allow to cool completely, can put in frig to speed up the cooling process, stir occasionally. For a more syrup consistency (Like I did for the cupcakes) only cook 30 seconds at a low boil.
- FROSTING: Whisk sugar, milk and tartar together in a large bowl until smooth. Cover and refrigerate for 1 hour. Using a mixer gradually beat cream into chilled mixture. Continue beating until stiff peaks form. Then stir in 1T orange zest...
- ASSEMBLY: Put a dalop of filling onto cake plate (keeps the cake from sliding), for a four layer cake, cut your cake layers in half, then place one cake on cake plate, top cake with a fourth of the thickened, cooled filling, place another layer on top of filling and so on until all layered and you have filling on top as well staying an inch away from the edges. Place in refrigerator for one hour...use wooden skewers pushed through the top of cake down to the cake plate to keep the top layer from sliding off while filling sets up, if needed. Make your frosting...and frost sides of cake up over the edge and over top of filling if you want, or just frost sides and put large dalop of frosting in the middle on top. Garnish with chocolate curls or grated chocolate, and orange zest. 1 chocolate curl and 1 orange zest curl would look especially nice in the middle too. Or an orange slice twisted with choc curls.
ORANGE GROVE CAKE
Wonderful, wonderful flavor in this cake! I also like it made with grapefruit. Shared at Taste of Home by Amanda Bowyer.
Provided by Pinay0618
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 28
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 orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.
- Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.
- For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.
- For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.
Nutrition Facts : Calories 642.9, Fat 28.2, SaturatedFat 17.1, Cholesterol 152.8, Sodium 441.1, Carbohydrate 94.3, Fiber 0.6, Sugar 70.5, Protein 5.2
ORANGE GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
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