Orange Liqueur Cake Recipes

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ORANGE LIQUEUR CAKE



Orange Liqueur Cake image

Make and share this Orange Liqueur Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 13

1 cup chopped pecans
1 (18 ounce) package yellow cake mix with pudding (2-layer size)
3 eggs
1/2 cup vegetable oil
1/2 cup triple sec or 1/2 cup other orange-flavored liqueur
2 teaspoons orange zest
1/4 cup orange juice
1/4 cup water
1/2 cup butter or 1/2 cup margarine
1/4 cup orange juice
3/4 cup sugar
1 teaspoon orange zest
1/2 cup triple sec or 1/2 cup other orange-flavored liqueur

Steps:

  • Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
  • Set aside.
  • Combine remaining ingredients except Glaze in a large mixing bowl.
  • Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
  • medium speed.
  • Pour into prepared pan.
  • Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
  • center comes out clean.
  • Cool in pan 10 minutes; remove and let cool.
  • completely on wire rack.
  • Using a wooden pick, pierce cake at 1-inch intervals.
  • Spoon Glaze over cake.
  • Glaze: Melt butter in heavy saucepan.
  • Stir in orange juice and sugar.
  • Bring to a boil.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat and stir in orange peel and liqueur.
  • Makes 1 1/4 cups.

ANGEL FOOD CAKES WITH BERRIES IN ORANGE LIQUEUR



Angel food Cakes with Berries in Orange Liqueur image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1/2 pint raspberries
1/2 pint blackberries or blueberries
1 pint strawberries, hulled (green tops removed) and sliced
1/4 cup orange liqueur
1 teaspoon fresh lemon juice
2 mint leaves, julienned
Powdered sugar, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla.
  • Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
  • Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.

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