Triple Orange Cake Recipes

TRIPLE ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the bottom position.
• Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
• In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
• Remove cake from oven and invert onto glass bottle to cool.
• Frost cake with whipped topping and garnish with reserved orange segments.
• Cook's Note: Excessive stirring will cause whipped topping to become watery.

TRIPLE ORANGE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 cake pan; set aside.
• Place all ingredients except juice and icing sugar in a large bowl.
• Beat thoroughly with an electric mixer at medium speed.
• Pour into pan.
• Bake 35- 45 minutes or until top springs back when lightly touched in center.
• Leave cake in pan and pierce entire surface with fork.
• In a small bowl, blend juice and icing sugar thoroughly.
• Spoon evenly over cake.

TRIPLE-CITRUS BUNDT CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
• Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Spoon whipped cream into center of cake; top with candied zest and serve.

ORANGE DESSERT CAKE

Steps:

• Preheat oven to 350 degrees F. Mix eggs until frothy. Blend in cake mix, Jell-O mix, orange juice, and canola oil. Mix for 10 minutes. Pour into greased and floured bundt pan. Bake for 50-60 minutes until knife comes out clean. Let set for 10 minutes. Turn onto cake plate. Mix lemon juice and powdered sugar in bowl for glaze. With a toothpick, poke several holes on surface of cake. Pour glaze over top. Garnish base of cake with mandarin orange slices and mint sprigs.