Orange Snack Cake Recipes

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ORANGE POUND CAKE



Orange Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Steps:

  • Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  • To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

WHOLE-ORANGE SNACK CAKE



Whole-Orange Snack Cake image

It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet. A high-speed blender is the best way to process the orange, but a food processor works too. You want the purée to be as smooth as possible. While the cake bakes, prepare an easy orange glaze. For that step - or any recipe requiring both orange zest and juice - be sure to zest your orange before juicing it, as it's much more difficult the other way around.

Provided by Samantha Seneviratne

Categories     snack, cakes, dessert

Time 45m

Yield 16 servings

Number Of Ingredients 11

6 tablespoons/85 grams unsalted butter, at room temperature, plus more for greasing the pan
1 small navel orange (about 250 grams), ends trimmed, cut into large chunks, and seeds removed, if necessary
1/4 cup/60 milliliters whole milk
1 1/2 cups/192 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature
3/4 cup/77 grams confectioners' sugar
1/2 teaspoon freshly grated orange zest, plus 3 to 4 teaspoons freshly squeezed orange juice (from 1 orange)

Steps:

  • Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
  • Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
  • Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
  • Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
  • While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
  • Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

ORANGE CAKE



Orange Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 (8-inch) cake; 4 to 6 servings

Number Of Ingredients 12

3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar

Steps:

  • Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
  • Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
  • Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
  • Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
  • In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
  • Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

ORANGE CAKE



Orange Cake image

This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!

Provided by Angie LaSala

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 2h

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4 eggs
1 teaspoon lemon extract
⅓ cup orange juice
⅔ cup white sugar
¼ cup butter

Steps:

  • Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  • 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 lemon 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.
  • In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g

ORANGE SNACK CAKE



Orange Snack Cake image

For a more intense orange flavor it's best to use only freshly squeezed orange juice for the glaze :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 13

1 cup sugar
1/2 cup shortening (Crisco is good)
2 eggs
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons orange extract (optional)
2 tablespoons orange zest
1 cup raisins
1 cup walnuts or 1 cup pecans, chopped
1/3 cup sugar
1/3 cup orange juice

Steps:

  • Grease an 11 x 7-inch-inch baking pan.
  • Set oven to 350 degrees F.
  • In a large bowl, beat 1 cup sugar and the shortening with an electric mixer on medium or high speed until well mixed.
  • Add in eggs one at a time, beating well after each addition, then add in orange extract.
  • In a small bowl mix together flour, baking soda and salt.
  • Add flour mixture and buttermilk alternately to egg mixture, beating on low speed after each addition JUST until combined.
  • By hand stir in the orange peel, raisins and nuts.
  • Transfer and spread the batter into prepared baking pan.
  • Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
  • Stir together 1/3 cup sugar and the orange juice; gradually pour over the baked cake.
  • Cool in pan on a wire rack for 30 minutes.
  • Serve warm, or cool completely.

Nutrition Facts : Calories 289.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 28.9, Sodium 150.8, Carbohydrate 40.8, Fiber 1.4, Sugar 25, Protein 4.6

CRANBERRY-ORANGE SNACK CAKE



Cranberry-Orange Snack Cake image

This recipe contains so many great holiday flavors, including pecans, orange, and cranberry, without the post-holiday guilt! I also love the cream cheese icing that really takes this cake over the top. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 14

1 cup packed light brown sugar
1/2 cup butter, melted
1/2 cup egg substitute
1/2 cup unsweetened applesauce
2 teaspoons grated orange zest, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup dried cranberries
1/2 cup white baking chips
8 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ORANGE CAKE



Orange Cake image

A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup orange juice
2 tablespoons water
1-1/2 teaspoons orange peel
1/8 teaspoon almond extract
1-1/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/4 cups confectioners' sugar
1 tablespoon butter, softened
1 to 2 tablespoons orange juice

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.

Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

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