ORANGE CAKE
This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.
Provided by judith
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
- In a medium bowl whisk together flour and baking powder. Set aside.
- In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
- Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
- Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge
ORANGE JULIUS DRINK
This Orange Julius smoothie is creamy and full of flavor, with the perfect sweet and tart combination. Enjoy this drink for breakfast, brunch, an afternoon snack, or even a light dessert. It takes only minutes to make with just 4 ingredients!
Provided by Amy
Categories Drinks
Time 5m
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender, in the order listed.
- Blend on medium-high speed for a few seconds until smooth and frothy.
- Pour into glasses.
- Garnish with whipped cream and/or an orange slice, and enjoy with a straw!
Nutrition Facts : Calories 401 kcal, Carbohydrate 67 g, Protein 10 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 130 mg, Fiber 1 g, Sugar 67 g, ServingSize 1 serving
JUICY ORANGE CAKE
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
Provided by Julia Moskin
Categories easy, cakes, dessert
Time 1h45m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Bake the cake: Butter a deep, 9-inch round cake pan and line the bottom with parchment or wax paper. Heat the oven to 325 degrees.
- Finely grate the zest of the oranges into a bowl. Squeeze 3 tablespoons of juice from the oranges and add it to the zest. (Reserve remaining oranges for making glaze.) Stir in lemon juice and set aside.
- In a separate bowl, sift together flour, baking soda and salt.
- In a mixer fitted with the paddle attachment, cream butter at medium speed until fluffy and light, 2 to 3 minutes. Add the sugar and beat to combine. Add the eggs, one at a time, mixing after each addition.
- At low speed, add a third of the dry ingredients and a third of the buttermilk, mixing until the batter is just combined. Repeat with remaining dry ingredients and buttermilk, adding in batches and mixing until just combined. Add the orange zest mixture and combine.
- Pour batter into the prepared pan. Bake until just firm in the center and a tester inserted into the center comes out clean (a few crumbs are O.K.), about 1 to 1 1/4 hours. Start testing after 1 hour.
- Meanwhile, make the glaze: Stir the juices and sugar together until sugar dissolves.
- When the cake is done, let cool in the pan for 15 minutes (it will still be warm). Turn out onto a wire rack set on a sheet pan with sides (run a knife around the edges if it sticks at first).
- Peel off the paper and use a baster or brush to spread a few spoonfuls of the glaze over the top. Let soak in before adding more. Continue until all the glaze is absorbed by the cake, including any that drips through onto the sheet pan. (Use your brush to pick it up from the pan and transfer back to the top of the cake.)
- Let cool at room temperature. Eat immediately or wrap well in plastic and refrigerate. Serve at room temperature or cold, in thin slices.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 248 milligrams, Sugar 53 grams, TransFat 1 gram
ORANGE JULIUS CAKE
Make and share this Orange Julius Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Line a baking sheet with parchment paper. Generously grease a 9 by 5 inch loaf pan, an 8 by 4 inch loaf pan or 6 cup Bundt cake pan with non-stick cooking spray.
- In a mixing bowl, cream the butter and the sugar until fluffy. Add in the eggs, sour cream, orange zest and extracts and blend well. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended. Remove one-third of the batter to a small bowl and using a small whisk, mix it with the undiluted orange juice. Mix in the orange food coloring. Spoon white batter into pan and then drop dollops of the orange batter on top of that and swirl briefly with a knife to marbleize.
- Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
- For the Orange Glaze, in a small bowl, blend the confectioners sugar and the orange juice together to make a soft glaze.
- Once cake is cooled, dust with confectioners' sugar or drizzle on the glaze. Let the glaze set slightly and glaze with a second coat.
Nutrition Facts : Calories 340.2, Fat 14, SaturatedFat 8.4, Cholesterol 74.3, Sodium 187.4, Carbohydrate 50.3, Fiber 0.6, Sugar 34.8, Protein 4
ORANGE JULIUS
Make and share this Orange Julius recipe from Food.com.
Provided by Robbie Rice
Categories Smoothies
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- -Combine all ingredients, except ice cubes, in blender.
- -Blend 1-2 minutes , adding ice cubes one at a time, until smooth.
Nutrition Facts : Calories 175.1, Fat 2.4, SaturatedFat 1.4, Cholesterol 8.5, Sodium 34.8, Carbohydrate 35.8, Fiber 0.4, Sugar 32.5, Protein 3.3
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