ORANGE CITRUS CAKE FILLING
This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time P3DT3h
Yield 4 cups (approx)
Number Of Ingredients 9
Steps:
- In a Pyrex or heatproof bowl whisk the eggs very well.
- Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
- Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
- Remove pan from heat and add in butter, mixing until melted.
- Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
SICILIAN WHOLE ORANGE CAKE
The most luscious, moist and delicious orange cake you'll ever try!
Provided by adapted by Lidia Conte
Categories Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- In a food processor, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
- Spoon and brush over the top of the cake and allow to cool completely before cutting.
Nutrition Facts : Calories 233 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 6.4 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 3.6 grams saturated fat, ServingSize 1 slice, Sodium 69 milligrams sodium, Sugar 22.5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ORANGE CRUNCH CAKE
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
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 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
ORANGE CRUNCH CAKE
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
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
BEST ORANGE CREAMSICLE CAKE
This is by far one of the best cake recipes. You simply must try it! 8) Very fun, refreshing, wonderful cake for summer! Enjoy!
Provided by OceanIvy
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Bake cake as needed in 9x13-inch pan.
- When baked and cooled, poke holes all over cake with meat fork.
- Mix large box of Jello with the waters and just let it start to set up.
- Slowly pour over the cooled cake and allow to run into holes all over cake.
- Chill cake until Jello is set.
- In large bowl, cream the cheese until creamy.
- Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
- Fold in Cool Whip.
- Spread on cake and chill until served.
- Enjoy!
LAYERED CITRUS CAKE
I slightly simplified my mother-in-law's orange cake recipe to come up with this tall, beautiful version. Orange juice and lemon curd give it a delightful tang. It's delicious with a scoop of vanilla ice cream. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. Sift flour and baking powder together twice., In another large bowl, beat egg yolks until slightly thickened. Gradually add 1-1/4 cups sugar, beating on high speed until thick and lemon-colored, 2-3 minutes. Beat in orange juice. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently transfer batter to prepared pans. Bake until tops spring back when lightly touched, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Using a long serrated knife, cut each cake horizontally in half., Place one cake layer on a serving plate; spread with one jar lemon curd. Top with another cake layer; spread with 1 cup whipped cream. Top with another cake layer; spread with remaining lemon curd. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream. Sprinkle with candied orange. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 383 calories, Fat 14g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (48g sugars, Fiber 0 fiber), Protein 4g protein.
CITRUS LAYER CAKE WITH ORANGE AND CHOCOLATE FROSTING
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children's party. When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you're left with a luscious citrus cake that works for any occasion, All Hallows' Eve included.
Provided by Sara Bonisteel
Categories cakes, dessert
Time 1h
Yield 10-12 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper. In a bowl, combine flour, baking powder, salt and sugar.
- In a separate bowl, cream butter and grated orange and lemon zests. Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk. Mix until flour is dampened then beat on low speed for 2 minutes. Add remaining milk and eggs and beat on low for 1 minute more.
- Divide batter between two pans and smooth the top. Bake for 25 minutes or until the cake rebounds to touch when pressed.
- Cool cake in pans on cooling rack for 10 minutes, and then remove from pan. Discard parchment paper and turn cakes right side up on racks. Let cool to room temperature.
- Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition. Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency. Add orange extract and salt and blend thoroughly.
- Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate. Cover with a damp cloth or paper towel and save for decorating cake. Place one round on cake plate and spread with orange frosting. Sprinkle with chopped chocolate or candy corn, if using. Top with second cake layer. Frost sides from top edge down over the sides. Spread remaining orange frosting on top and spread to edge. Pipe chocolate frosting. Let stand till frosting is dry.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 5 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 323 milligrams, Sugar 63 grams, TransFat 0 grams
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