ORANGE CAKE
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
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 LAYER CAKE
My sister gave me this recipe over 50 years ago...and I still make it for Christmas. With its creamy nut frosting and tangy orange flavor, its a family favorite.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture alternately with water and orange juice., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 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 small saucepan, stir flour and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to lukewarm. , In a small bowl, cream the shortening, sugar and salt until light and fluffy. Beat in vanilla. Add cooled milk mixture; beat on high speed for 5 minutes or until fluffy. Remove about 2/3 cup; fold in nuts. Spread between cake layers. , Gradually add confectioners' sugar to remaining filling; beat until fluffy. Frost top and sides of cake.
Nutrition Facts : Calories 459 calories, Fat 20g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 355mg sodium, Carbohydrate 64g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE CAKE
This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.
Provided by judith
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
- In a medium bowl whisk together flour and baking powder. 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. Add flour mixture and whisk just until combined. Don't overmix.
- Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
- Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge
ORANGE CAKE
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
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.
TANGERINE ORANGE CAKE
This is the same as an Orange Cake with Orange Topping but made with tangerine-orange juice. It's so good, I have to ask my husband to hide it so I won't pig-out on it. Can be made as a Bundt cake or muffins!
Provided by Leslie Tackett
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
- In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
- Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
- In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 54.8 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 442.6 mg, Sugar 32 g
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