AUNT NETTIE'S ORANGE NUT CAKE
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Provided by The Kitchen Whisperer
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Prepare a 12-cup Bundt pan with butter and flour (or spray that has both). If you only have a 10-cup Bundt pan, remove 2 cups and make cupcakes out of that batter!
- Place the raisins and the chopped orange in a food processor and pulse until the mixture is finely ground. Pour the 1/4 cup hot water into the mixture and set aside.
- Combine the flour, baking soda, and salt in a large bowl and set aside. Beat the sugar and butter in a large bowl until light and fluffy.
- Add the eggs in one at a time, mixing well after each addition. Alternately, add the flour ingredients and the buttermilk to the sugar-butter mixture until smooth. Stir in the orange-raisin mixture and the nuts.
- Pour the batter into the prepared Bundt Pan. Note - if your pan is less than 12 cups, like the Harvest Bundt Pan I used, remove 2 cups of batter and bake as cupcakes!
- Bake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with confectioners' sugar prior to serving
BEAT AND BAKE ORANGE CAKE
This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.
Provided by menling
Categories Desserts Cakes Yellow Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 63.1 g, Cholesterol 62.8 mg, Fat 16.7 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 250.9 mg, Sugar 46.3 g
BUTTERNUT CAKE
This recipe has been in our family for years. It's always included on holiday menus. Preparing the cake is a family project-the men crack the shells, and the children help pick out the nut meats.-Betty Zeltwanger, Canisteo, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in nuts. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost cooled cake.
Nutrition Facts :
ORANGE-BUTTER POUND CAKE
Provided by Amy Auburn
Categories Cake Citrus Breakfast Brunch Dessert Bake Picnic Mother's Day Orange Spring Shower Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
- Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)
ORANGE DATE NUT CAKE
This cake recipe was from my husband's mother, who must have got it from a recipe book, "River Road Recipes," published in 1959 in Baton Rouge, LA. It is one of his Christmas Comfort Foods.
Provided by Lori Bravo
Categories Breads
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Cream the butter and sugar.
- Add eggs.
- Sift flour and soda together.
- Add 2 cups of the sifted flour and soda alternately with the buttermilk.
- Add dates, nuts, and grated rind.
- Grease and flour a tube pan or angel food cake pan.
- Bake in 350 degree oven for approximately 1 hour.
- While cake is baking, grate the rind of another orange and add to orange juice and sugar.
- When cake is done, pour half of the sauce mixture gradually over the cake as soon as it is removed from oven.
- The cake will absorb this mixture.
- Wait about 15 minutes and invert the pan on a cake plate.
- Pour remaining mixture on top and sides.
- This cake is better when served cold.
- In fact, don't even try to slice while still warm.
- The cake will stay fresh for one to two weeks in the fridge.
Nutrition Facts : Calories 5860.7, Fat 238.4, SaturatedFat 100.9, Cholesterol 1010.3, Sodium 2090.8, Carbohydrate 884.9, Fiber 35.6, Sugar 562.7, Protein 82.5
ORANGE NUT BREAD
"This bread is delicious for breakfast or with a salad," notes Helen Luksa of Las Vegas, Nevada. "A friend shared the recipe years ago, and it has withstood the test of time."
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir in nuts and orange zest. In a small bowl, beat the eggs, milk, orange juice and butter. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 297mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
AUNT NETTIE'S ORANGE -NUT CAKE
This recipe was published in the Chicago Tribune, Good Eating section and it caught my eye. The recipe was adapted from "Bundt Bliss", by Susanna Short. It is said to make a very dense cake, and YES, you put the entire orange in the cake peel and all. This gives the cake an intense flavor.
Provided by Marz7215
Categories Dessert
Time 1h15m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine the orange and raisins in a food processor; pulse until mixture is finely ground. Pour 1/4 cup hot water over mixture; set aside.
- Combine flour, baking soda and salt in a medium bowl; set aside. Combine the sugar and the butter in a large bowl and beat with an electric beater until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Alternately add the four mixture and buttermilk to the sugar-butter mixture beating until smooth with each addition. Stir in the reserved orange-raisin mixture and the nuts.
- Pour batter into a 12 cup bundt pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cake cool in pan 10 minutes. Invert into a wire rack; cool completely. Dust with confectioners' sugar to dress the cake up.
Nutrition Facts : Calories 331.9, Fat 13.3, SaturatedFat 5.8, Cholesterol 56.2, Sodium 343, Carbohydrate 50.7, Fiber 1.9, Sugar 34.4, Protein 5.2
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