Orange Juice Pecan Cake Recipe 35

ORANGE PECAN CAKE RECIPE

Steps:

• Stir together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream the butter or margarine, ¾ cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind.
• Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan.
• In a small bowl, mix together the remaining ¼ cup sugar, the orange juice, and the liqueur.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until it tests done with a toothpick.
• Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.

ORANGE PECAN CAKE

Steps:

• Stir together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind. Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan.
• In a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done with a toothpick. Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.

ORANGE JUICE PECAN CAKE RECIPE - (3.5/5)

Steps:

• Heat oven to 350°. Butter a bundt pan and layer pecans in bottom. In large bowl, mix cake mix and pudding mix. Add oil and oj and then eggs, one at a time. Beat until smooth (3-4 min.)and pour into pan. Bake 45 min. or until it tests done in center. Remove from oven but leave in pan. While cake is baking make the glaze. Melt butter in saucepan, then add sugar and oj and stir until sugar melts and is well incorporated, keeping heat on low setting. Pour glaze over warm cake while cake is still in pan. Pour slowly and work around edges. Cake will look very wet and you'll think you have too much glaze but it will soak in. Cool in pan at least an hour before removing to serving plate.

ORANGE-PECAN-SPICE POUND CAKE

Steps:

• Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
• (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time; beating until blended after each addition.
• Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
• Spoon batter evenly into prepared pan.
• Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
• While cake is baking, prepare Orange Syrup (see below).
• Cool in pan on wire rack for 20 minutes.
• Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
• While cake is cooling, bake Glazed Pecan Halves (see below).
• Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
• Let cake cool completely on wire rack.
• Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
• For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
• Set orange rind aside.
• Squeeze orange to get 1/2 cup juice.
• Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
• Bring mixture to a boil over medium high heat, and boil 2 minutes.
• Makes about 1 cup.
• For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
• Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
• Arrange pecan halves in an even layer in a pan.
• Bake at 350°F for 12 minutes; stir using a rubber spatula.
• Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.

DRIED CHERRY, ORANGE AND PECAN COFFEE CAKE

Steps:

• Heat oven to 350°F Grease a 9 x 13-inch baking pan.
• In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom. Stir in the cherries and pecans.
• In a separate bowl, cream sugar and ghee until light and whisk in eggs, vanilla, orange flavoring, milk and orange juice.
• Fold creamed mixture into dry ingredients a little at a time and working as lightly as possible. Stir until blended.
• Pour half of batter into prepared pan. Spread evenly.
• Spoon marmalade evenly over batter, and distribute chopped oranges evenly over top. Pour remaining batter over oranges.
• Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool before serving. Sprinkle with powdered sugar if desired.

ORANGE-PECAN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
• On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
• In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
• Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
• Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.

ORANGE-PECAN PIE

Steps:

• In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
• In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
• In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.

SPICED ORANGE PECANS

Steps:

• In a large bowl, combine egg whites and orange juice. Add pecans and toss to coat; drain. In another large bowl, combine the remaining ingredients. Add pecans and toss to coat. , Spread in a single layer in a greased 15x10x1-in. baking pan. Bake at 250° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.

ORANGE-PECAN BUNDT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
• Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
• Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)
• Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.