PUMPKIN ORANGE CAKE
"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.
Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN ORANGE CAKE
This Pumpkin Orange Cake is a Sweet and Warming Cake Packed with Yummy Ingredients - Citrussy orange, Sweet pumpkin, Crunchy walnuts and Chewy Raisins.
Provided by Nina Cole
Time 1h22m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Lightly grease a standard loaf tin.
- Cut the orange into chunky wedges and remove the seeds. Add the orange wedges (peel left on) to a food processor and blend until very finely chopped but not pureed.
- Beat the butter and sugar together in a large bowl.
- One by one beat in the eggs.
- Add the pumpkin, chopped orange and water and stir into the batter.
- In a separate bowl, combine the flour, baking soda, baking powder, spices, and salt.
- Slowly add the flour mixture to the batter until just combined.
- Mix the raisins and nuts in until well combined. Pour the batter into the greased tin.
- Bake for an hour. To test if it's cooked, insert a toothpick into the center of the cake. If cooked, it should come out clean.
- Leave the cake to stand in the tin for 10 minutes, then tip out onto a wire rack and leave to cool completely.
Nutrition Facts : Calories 286, Fat 10g, Cholesterol 45mg, Carbohydrate 48g, Sugar 29g, Protein 5g
ORANGE PUMPKIN CAKE
A subtle orange flavor really brings out the pumpkin flavor in this elegant layered cake. Our holiday dinners aren't complete until pieces of this cake are passed around. -Jo Raines, Sandyville, West Virgina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition., Pour into two greased and floured 9-in. round baking 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., For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator.
Nutrition Facts : Calories 609 calories, Fat 26g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 248mg sodium, Carbohydrate 88g carbohydrate (58g sugars, Fiber 3g fiber), Protein 7g protein.
MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE
Steps:
- Cake Preparation:
- Preheat oven to 350 degrees F.
- Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
- For the Orange Glaze:
- Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
- For the Marzipan Stems and Leaves:
- Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.
PUMPKIN AND ORANGE BREAKFAST CAKE WITH A FRESH ORANGE SYRUP
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
- Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
- For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
- To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).
ORANGE PUMPKIN LOAF
You can try this moist loaf with an orange cream spread, butter, or leave plain. For a variation, try substituting dates for the raisins.
Provided by Carol
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
- In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 47.9 g, Cholesterol 44.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 3.9 g, Sodium 369.4 mg, Sugar 28.6 g
DONNELL'S ORANGE-PUMPKIN SPICE CAKE
This delicious recipe for orange-pumpkin spice cake comes from viewer Donnell Chambers, and is a simple and delectable dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a nonstick 10-inch tube pan; set aside.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, and continue mixing for 3 minutes. Add vanilla and zest; beat to combine. Add flour mixture, alternating with buttermilk, beginning and ending with the flour. Add pumpkin and mix until incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 15 minutes. Cool on a wire rack for 15 minutes. Drizzle with orange glaze.
PUMPKIN CAKE WITH ORANGE GLAZE
I found this recipe in a Halloween cookbook but haven't made it yet.(I have no bundt pan) It looks and sounds great for the fall weather.
Provided by Shari2
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Grease a 12 cup Bundt pan.
- Combine brown sugar and shortening in large bowl.
- Beat on low speed until creamy.
- Add the eggs one a time, beating well after each addition.
- Stir in the pumpkin and water.
- Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
- Add to the pumpkin mixture, beating at low speed until well blended.
- Beat for 2 minutes at medium speed.
- Fold in the 1/2 cup of walnuts and raisins.
- Spoon into the pan.
- Bake for 55-60 minutes.
- Cool for 10 minutes before removing from the pan.
- Place cake on serving plate.
- For the glaze, combine the sugar, orange peel and orange juice.
- Stir with a spoon until well blended.
- Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
- Sprinkle with additional nuts before the glaze hardens.
CHOCOLATE & ORANGE PUMPKIN CAKE
Very moist and tasty Orange flavored Chocolate cake. Originated in New Zealand. Frost with chocolate icing or you can ice with cream cheese frosting as you would a carrot cake
Provided by Steve P.
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind.
- Sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan.
- Bake at 325 degrees F (150c) 45-60 minutes until cake begins to leave side of baking pan.
Nutrition Facts : Calories 222.4, Fat 10.6, SaturatedFat 6.2, Cholesterol 66.7, Sodium 261.6, Carbohydrate 28.8, Fiber 0.9, Sugar 11.6, Protein 3.8
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