Aunt Netties Orange Nut Cake Recipes

AUNT NETTIE'S ORANGE NUT CAKE

Steps:

• Preheat oven to 350F. Prepare a 12-cup Bundt pan with butter and flour (or spray that has both). If you only have a 10-cup Bundt pan, remove 2 cups and make cupcakes out of that batter!
• Place the raisins and the chopped orange in a food processor and pulse until the mixture is finely ground. Pour the 1/4 cup hot water into the mixture and set aside.
• Combine the flour, baking soda, and salt in a large bowl and set aside. Beat the sugar and butter in a large bowl until light and fluffy.
• Add the eggs in one at a time, mixing well after each addition. Alternately, add the flour ingredients and the buttermilk to the sugar-butter mixture until smooth. Stir in the orange-raisin mixture and the nuts.
• Pour the batter into the prepared Bundt Pan. Note - if your pan is less than 12 cups, like the Harvest Bundt Pan I used, remove 2 cups of batter and bake as cupcakes!
• Bake for 45-50 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• Dust with confectioners' sugar prior to serving

ORANGE DATE-NUT CAKE

Steps:

• Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
• Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in dates, pecans and 2 tablespoons orange rind. Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350F for 1 hour and 10 minutes or until toothpick inserted in center comed out clean.
• Bring orange juice, remaining sugar and remaining rind to a boil in a saucepan; cool 1 minutes, stirring constantly. Gently, run a knife around edge of the cake; punch holes in the cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.

AUNT DAISY'S ORANGE JUICE CAKE

Steps:

• Preheat oven to 350 degrees. Mix together. Don't over-mix! Spray bundt cake pan. Sprinkle chopped pecans on the bottom of the pan. Pour cake mix evenly in bundt pan. Bake for 30-45 minutes. You know when it is done when it starts to pull away from the sides and the inside ring. While baking, make your glaze.
• Combine butter, sugar and juice in small saucepan. Bring to a boil and turn off. When cake comes out of the oven, stir glaze well before spooning over hot cake so that the butter gets mixed back inches (When it sits the butter settles to the top.) The glaze will eventually seep through the cake giving it a juicey moistness all over. This is what your cake will look like after the glaze settles inches Let it sit for 1 hour before removing from your pan. To remove from pan, place your plate upside down over the bundt pan and flip.

ORANGE NUT RAISIN CAKE

Steps:

• Sieve flour salt and baking powder together.
• In a separate bowl, mix chopped nuts and raisins. Coat them together with a tsp of flour to avoid them sinking to the bottom of the cake pan.
• In a large bowl, cream butter and sugar. Add eggs one at a time; beat for 1-2 minutes on a slow speed mixer.
• Stir in vanilla.
• Add the flour mixture to the butter mixture alternating with the orange juice.
• Mix well.
• Add nuts and raisins; mix with a wooden spoon.
• Pour in greased dish and bake at 175°c for about 60 minutes.
• Let cool well before serving
• (My cake usually cooks even before one hour and at times takes longer to brown, however keep checking and don't overcook or else it would loose its moistness).

ORANGE NUT BUTTER CAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°. In large mixing bowl combine sugar and butter. Beat at medium speed, scraping sides of bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs one at a time, beating well after each addition until well mixed. Reduce speed to low; add orange peel, vanilla, and marmalade. Beat until well mixed. In medium bowl combine flour, baking soda, baking powder, and salt. Gradually add flour mixture alternately with orange juice and evaporated milk to butter mixture until well mixed. Stir in chopped nuts by hand. Spoon into greased and floured 10-inch tube pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely. In small mixing bowl combine sugar, butter, and orange peel. Beat at low speed, scraping sides of bowl often and gradually adding enough orange juice for desired glazing consistency. Glazed cooled cake.