Orangebrunchcake 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.

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 CRUNCH CAKE



Orange Crunch Cake image

A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

Provided by JPECK

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 15

1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25 ounce) package yellow cake mix
½ cup water
½ cup orange juice
⅓ cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
  • In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
  • To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Nutrition Facts : Calories 772.5 calories, Carbohydrate 93.9 g, Cholesterol 81.2 mg, Fat 41.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 606 mg, Sugar 65 g

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

MARY BERRY'S ORANGE LAYER CAKE



Mary Berry's orange layer cake image

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

Provided by Mary Berry

Categories     Afternoon tea, Dessert

Time 35m

Yield Cuts into 8 slices

Number Of Ingredients 12

225g baking spread
225g self-raising flour
1 level tsp baking powder
100g golden caster sugar
100g brown sugar
4 large eggs
finely grated zest of 2 oranges
150g butter, softened
300g icing sugar, sifted
finely grated zest of 2 oranges
25g caster sugar
juice of 2 oranges

Steps:

  • Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
  • Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
  • To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
  • Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

Nutrition Facts : Calories 745 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 67 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium

ORANGE JUICE CAKE



Orange Juice Cake image

Extra moist and delicious yellow cake is given a little Vitamin C boost thanks to orange juice.

Provided by Stacey Little

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) lemon instant pudding and pie filling mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
2 cups powdered sugar
2 tablespoons butter, melted
3/4 cup orange juice

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.
  • Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan.

Nutrition Facts : Calories 620, Carbohydrate 88 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 65 g, TransFat 0 g

ORANGE CRUNCH CAKE



Orange Crunch Cake image

Now here's a cake that'll wow 'em. Under that creamy white frosting are two layers of zesty orange-flavored cake, plus two layers of graham cracker/sugared pecan-spiked crunch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 12

Number Of Ingredients 14

1 cup graham cracker crumbs (15 squares)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
1 box Betty Crocker™ Super Moist™ yellow cake mix
Grated peel from 2 oranges (about 2 tablespoons)
Juice from 2 oranges, plus water to measure 1 cup
1/3 cup vegetable oil
3 eggs
Orange slices, if desired
1 container Betty Crocker™ Whipped vanilla frosting
2 cups Cool Whip frozen whipped topping, thawed
1 to 2 tablespoons grated orange peel

Steps:

  • Heat oven to 350°F (dark or nonstick pans are not recommended). Grease bottoms only of two 8- or 9-inch round cake pans. Line bottoms of pans with waxed paper, then grease and flour entire pans.
  • In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
  • In large bowl, beat cake mix, orange peel, orange juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
  • Bake 8-inch rounds 34 to 41 minutes, 9-inch rounds 30 to 37 minutes, or until toothpick inserted in center comes out clean and tops are rich golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pans to loosen cakes. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
  • In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.

Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving, TransFat 2 g

ORANGE CRUNCH CAKE



Orange Crunch Cake image

The original of this recipe comes from a publication from last year, The Complete Baking Cookbook. There is an icing, appropriately titled recipe #307650, that is particularly nice with this cake! Preparation time does not include time for cake to freeze before adding icing!

Provided by Sydney Mike

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups cake flour
1 1/3 cups granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable shortening
1 1/2 tablespoons orange zest, minced
1/3 cup orange juice, fresh
1/3 cup water
2 large eggs
2 tablespoons lemon juice, fresh
1/2 cup almonds, sliced, toasted

Steps:

  • Preheat oven to 350 degrees F, & spray two 9-inch round cake pans with nonstick cooking spray.
  • In a mixing bowl, whisk together flour, sugar, baking soda & salt.
  • Add shortening, orange zest & juice, water & eggs, mixing until well blended.
  • Add lemon juice, mixing until JUST incorporated, then fold in almonds.
  • Divide batter evenly between prepared pans.
  • Bake until toothpick inserted into center comes out clean, about 30-34 minutes.
  • Cool in pans on wire rack for 10 minutes before removing from pans & letting cool completely on the wire rack.
  • For best results when decorating, wrap cakes in plastic wrap & freeze for 1-2 days.

Nutrition Facts : Calories 319.9, Fat 15.4, SaturatedFat 3.8, Cholesterol 31, Sodium 387.4, Carbohydrate 42.4, Fiber 1.1, Sugar 23.2, Protein 4.2

ORANGE CRUNCH CAKE



Orange Crunch Cake image

I dressed up a yellow butter cake with a crunchy crumb layer and orange cream cheese frosting. The recipe was inspired by a specialty I sampled at a Florida restaurant.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

1 cup graham cracker crumbs
3/4 cup slivered almonds
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
7 cups confectioners' sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
1/2 teaspoon orange extract
Fresh orange wedges

Steps:

  • Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans., 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 vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.

Nutrition Facts :

ORANGE CRUSH CAKE



Orange Crush Cake image

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

Provided by NELady

Categories     Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box Duncan Hines orange supreme cake mix
1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1 (10 ounce) can orange soda pop (Orange Crush Pop)
3/4 cup oil
1/4 cup margarine or 1/4 cup butter
1/2 cup brown sugar
3 tablespoons orange juice

Steps:

  • Preheat oven to 350*F.
  • Mix ingredients for the glaze; set aside.
  • Mix remaining ingredients, pour into greased bundt cake pan; bake 30 - 45 minutes, until toothpick inserted into center of the cake comes out clean.
  • Turn out on cake plate.
  • Cover with glaze while hot.

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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From pinchofyum.com


EASY ORANGE POUND CAKE RECIPE - DEL'S COOKING TWIST
2016-02-27 Preheat the oven to 350°F (180°C) and grease a 10 x 4.5-inch (25×10 cm) loaf tin. In a large bowl, beat the eggs and sugar until pale and fluffy. Sift in the flour with the baking powder, stirring well. Melt the butter in a saucepan and pour it into the batter. Juice and zest the fresh orange and incorporate.
From delscookingtwist.com


BEST ORANGE CAKE - CAKEWHIZ
2018-04-24 This soft, moist, easy orange cake recipe from scratch is loaded with with cream cheese frosting, mandarin oranges, orange marmalade and lots of fresh orange zest. In my opinion, Summer is the BEST time to make citrus cakes. The aroma and flavors of oranges that fill the air while this dessert is baking is intoxicating! This cake tastes like a creamsicle cake! …
From cakewhiz.com


MOIST ORANGE BUNDT CAKE RECIPE - WHERE IS MY SPOON
2022-03-23 Separate the eggs. Beat the egg whites with an electric mixer until stiff. Beat the egg yolks, sugar, and vanilla sugar or vanilla extract until pale and fluffy. Slowly add the oil and continue beating until combined. Add the orange juice and zest. Mix and sieve the flour and baking powder over the egg mixture.
From whereismyspoon.co


EASY ORANGE CAKE | I AM BAKER
2018-03-16 Preheat oven to 350°F and prepare a bundt cake with baking spray. In a medium bowl sift together flour and baking powder. Set aside. Add sugar, eggs, milk, orange juice, oil, and extracts to a large bowl and whisk until fully incorporated. Add the flour mixture to the wet ingredients, and lightly whisk until combined.
From iambaker.net


ORANGE CRUNCH CAKE RECIPE FROM SCRATCH | JENSPENDS.COM
2014-07-14 Using a stand mixer or a hand mixer, mix together the white sugar, milk, ½ cup orange juice, vegetable oil, 1 teaspoon vanilla extract, 2 Tablespoons of orange zest and the eggs, until smooth. Slowly add in the flour mixture and mix until smooth. Divide the cake batter evenly between the two pans, pouring over the crumb layer.
From jenspends.com


BEST ORANGE CAKE EVER - MUNATY COOKING
2019-06-19 Preheat oven to 350F/180C. Butter or line with parchment paper a 9 by 5-inch loaf pan and set aside. Sift together the flour, baking powder, and salt set aside. In a different bowl, add the melted butter, oil, sugar, and beat until well combined. Add the eggs one at a time beating the mixture after adding each egg.
From munatycooking.com


ORANGE CAKE – MODERN HONEY
2018-06-01 Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt. In another mixing bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed. Fold in dry ingredients, mixing only until combined.
From modernhoney.com


FRESH ORANGE BUNDT CAKE | CHEW OUT LOUD
Grease a standard bundt pan and set aside. In a large bowl, use a hand whisk to thoroughly combine the flour, baking powder, baking soda, and salt. Set aside. In bowl of stand mixer fitted with paddle attachment, cream the butter and 2 cups of granulated sugar on medium speed, 5 min or until light and fluffy.
From chewoutloud.com


AMAZING EASY ORANGE CAKE - PRETTY. SIMPLE. SWEET.
2020-03-22 Set aside. In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined.
From prettysimplesweet.com


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