Orange Party Cake I Recipes

ORANGE CAKE

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 the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

ORANGE PARTY CAKE WITH CHOCOLATE COATING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line with buttered wax paper two 8 inch round pans.
• Cream together margarine and 1 1/4 cup white sugar until light and fluffy. Beat in eggs and orange rind until thoroughly combined. Stir in 1/2 cup orange juice and milk. Combine flour, baking powder, salt, and baking soda; stir into creamed mixture, and beat with an electric mixer at medium speed for 2 minutes. Blend in orange food coloring. Pour batter into prepared pans.
• Bake for 25 minutes. Cool 10 minutes, and then remove layers from pans. Peel off wax paper, and cool completely on wire racks. Split each layer of cake, making 4 thin layers. Sprinkle layers with 1/4 cup orange juice.
• Sprinkle gelatin on the cold water in a small cup; let stand 5 minutes. Place cup in boiling water bath, and stir until gelatin is dissolved. Remove from heat, and set aside for a minute. Whip cream with confectioners' sugar until just starting to thicken. Continue beating while you add the orange juice. Slowly pour in gelatin, and combine thoroughly. Beat until stiff. Fill layers with orange flavored whipped cream.
• In a double boiler, combine squares of chocolate and butter or margarine; stir until melted. Let cool until chocolate thickens somewhat. Pour chocolate on top of cake, letting it drizzle down the sides. Refrigerate cake for 24 hours. Let cake sit at room temperature at least 1 hour before serving.

ORANGE PARTY CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, combine toasted coconut, cake mix, and gelatin mix. Make a well in the center and pour in the water, oil and eggs. Beat until smooth.
• Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over cake while still hot.
• To make the Glaze: in a small bowl, combine confectioners' sugar, orange juice and lemon juice. Stir until smooth.

ORANGE CAKE

Steps:

• Preheat oven to 350°F. Lightly butter an 8-inch square baking pan and line bottom with wax paper, then lightly butter paper.
• Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Whisk in sour cream and orange juice, then add remaining ingredients (except confectioners sugar), whisking until just combined.
• Transfer batter to baking pan and bake in middle of oven until golden and a wooden pick inserted in center comes out clean, about 30 to 40 minutes.
• Cool cake in pan on a rack 10 minutes, then turn out onto rack. Discard paper and cool. Dust with confectioners sugar.

ORANGE CAKE

Steps:

• Preheat oven to 350*.
• Grease a 10-inch bundt pan.
• Cream the butter and gradually add the sugar, beating until light.
• Beat in egg yolks, one at a time, and the orange zest.
• Add dry ingredients alternately with the orange juice to the batter.
• Beat the egg whites until stiff and fold them into the batter.
• Pour batter into the prepared bundt pan.
• Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean.
• Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm.
• Cool before serving.
• Orange Glaze: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.

SOFT ORANGE BUNDT CAKE

Steps:

• Spray a 10 inch Bundt pan with non stick cooking spray.
• Preheat oven to 325 degrees.
• 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 orange 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.
• (At least a half hour) In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes.
• With a toothpick poke holes through the cake.
• Drizzle sauce over cake.
• *For a more glazed effect do not poke holes in the cake and use powdered sugar instead of granulated.
• You may not need to use as much powdered sugar as granulated according to how sweet you like it.
• Drizzle over cake.

ORANGE REFRIGERATOR CAKE

Steps:

• Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.