OLD-FASHIONED ORANGE SLICE CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 250 F. Grease and flour a 10-inch tube cake pan .
- Cream butter and sugar together in a mixing bowl with an electric mixer, until light and fluffy.
- Add eggs, one at a time; beat well after each addition.
- Dissolve baking soda in buttermilk and add to batter.
- Place flour in large bowl and add dates, orange slice candy, and nuts. Stir to coat all pieces thoroughly.
- Add flour mixture and coconut to creamed mixture. At this point, batter will be stiff. It might be easier to mix with hands or a sturdy spoon.
- Spoon batter into prepared cake pan and spread evenly.
- Bake in preheated oven for 2 1/2 hours.
- Just before cake comes out of the oven, make topping. In a medium bowl, combine orange juice and confectioners' sugar. Stir until smooth and well blended. Gradually pour juice mixture over hot cake as soon as it comes out of the oven. Use a toothpick to prick cake in several places, if desired. Let orange slice cake stand in pan overnight.
- Carefully invert cake onto a cake plate; slice and serve.
Nutrition Facts : Calories 595 kcal, Carbohydrate 92 g, Cholesterol 77 mg, Fiber 6 g, Protein 7 g, SaturatedFat 10 g, Sodium 223 mg, Sugar 64 g, Fat 24 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
ORANGE SLICE CAKE
A wonderful holiday cake made with candy orange slices.
Provided by Carol
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
- In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
- Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
- Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.
Nutrition Facts : Calories 928.1 calories, Carbohydrate 156.4 g, Cholesterol 103.1 mg, Fat 33 g, Fiber 6.6 g, Protein 9.4 g, SaturatedFat 13.7 g, Sodium 289.9 mg, Sugar 116.1 g
ORANGE GLAZE CAKE
Mom loved to bake-from the time I can remember, every Saturday she was in the kitchen creating another wonderful cake or pie. This tender orange cake bakes up deep golden brown and is a favorite of mine, my friends and my family. To make it even more special, serve slices with ice cream or a drizzle of Curacao. -Patricia Wright, Stratford, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.
Nutrition Facts : Calories 474 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 341mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE
After going through many recipes and trials I finally came up with this decadant cake recipe. It really is easy to make. If you are fond of chocolate and orange flavors mixed together, then you should try this and see if your tastebuds call out for more! If you prefer, you may opt to use Triple Sec in place of orange juice for the glaze.
Provided by Debaylady
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
- Beat on low speed 1 minute, then beat on medium for 2 minutes.
- Pour 2/3's of the batter into a well greased and floured bundt pan.
- Spoon the chocolate mixture scattered over the top of the orange batter.
- Take a spatula to cut through and make the swirls.
- Bake in a preheated 325 degree oven for 1 hour.
- Chocolate Batter:.
- In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
- Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
- Follow directions above to add to the bundt pan and orange batter.
- Orange Glaze:.
- Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
- * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
- Right away, prick the cake on the top and all around the side with a toothpick or a fork.
- Slowly, pour the yummy orange glaze over the cake.
- Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!
Nutrition Facts : Calories 413.8, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 366.3, Carbohydrate 54.2, Fiber 0.7, Sugar 37.8, Protein 4.7
ORANGE SLICE CANDY CAKE WITH GLAZE
Several year ago I made this recipe and placed the cake down stairs in a refrigerator...I thought to hide it. I have no idea how many sneaky trips my husband took down stairs...Upon checking my Orange Slice Candy Cake about 1/2 was missing. When I confronted him with my discovery, of course he was not the only guilty party. I actually prefer it over most others and it is fun to make. Just keep it as much of a secret as possible. It will keep well in the refrigerator for several days...
Provided by Jewel Hall @0124
Categories Cakes
Number Of Ingredients 13
Steps:
- CAKE: Cream butter and sugar. Add one egg at a time, beating well after each addition. Add ONE CUP of the buttermilk, beat well.Add baking soda to the other 1/2 cup butter milk then add to mixture. Combine flour and salt, add the orange candy slices to flour mixture, coat candy, then add dates and nuts. Blend well. This is a very thick batter so use a big wooden spoon to blend.
- Spray a Tube Pan with Cooking Spray and line the bottom with well greased brown paper or greased parchment paper 3 layers thick. Measure bottom of pan to cut and fit paper.
- Bake in a preheated 250 degree F. oven for 2 hours and 30 minutes. (this cake is heavy). Remove to rack and glaze immediately.
- GLAZE: Mix the thawed orange juice and brown sugar. LET THIS STAND AT ROOM TEMPERATURE AS CAKE BAKES. Pour on hot cake when it comes out of oven. Let cake Completely cool (can spread a towel over cooled cake still in pan and leave out over night). Turn out on to cake plate. Should come out of pan real easy. Wrap cake with orange juice soaked cheese cloth and cover real well with foil. Re soak the cheese cloth with orange juice twice each week. The cake does well to keep refrigerated several days... keep it's location a secret... HAPPY THANKSGIVING AND MERRY CHRISTMAS !!!
ORANGE SLICE GUMDROP CAKE
I love orange slice gumdrops, so when I saw this recipe I knew I was going to like it too. This is fruitcake to me (haha)!
Provided by chef 29271
Categories Dessert
Time 1h55m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Let butter and eggs come to room temperature.
- Combein gumdrops and 1/2 cup flour.
- Grease and flour 2 9x5-inch loaf pans.
- Lay a strip of parchment paper inside so it covers the two long sides and bottom.
- Set aside.
- In large bowl, beat butter with mixer 30 seconds or until softened.
- Gradually add sugar, beat until combined.
- Add eggs one at a time, beating after each and scraping the bowl frequently.
- Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
- Fold in dates, coconut and nuts.
- Fold in gumdrops.
- Spread batter evenly into prepared pans.
- Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
- Pour Orange Glaze over the hot cakes.
- Cool in pans on wire racks for 20 minutes.
- Remove from pans; remove parchment paper.
- Cool completely.
- Wrap each cake in plastic wrap.
- Store in refrigerator for up to 4 weeks.
- Serve at room temperature.
ORANGE SLICE CAKE II
Festive enough for holidays and great tasting enough for any day!
Provided by Glenda
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.
- Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.
- Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.
- In a large bowl mix the flour, dates, candy, nuts and coconut. Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan.
- Bake at 250 degrees F (120 degrees C) for 2 1/2 to 3 hours. Mix the orange juice and confectioners' sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 77.8 g, Cholesterol 51.5 mg, Fat 16 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 6.6 g, Sodium 142.2 mg, Sugar 57.6 g
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