California Sunshine Cake Recipes

SUNSHINE CAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.

CALIFORNIA SUNSHINE CAKE

Steps:

• Juice the oranges, reserving juice for topping.
• Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved).
• Combine butter and sugar in mixer bowl and beat together until fluffy.
• Add eggs one at a time and continue beating until completely incorporated.
• Combine salt, flour and baking soda and sift together.
• Add flour and buttermilk alternately in 3 portions, mixing on low after each addition.
• Fold in orange, raisin, nut mixture until completely combined.
• Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan.
• Bake for 45 minutes, or until toothpick inserted in cake comes out clean.
• While cake is still hot, pierce all over with a fork.
• Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient).
• When cake has cooled, remove from pan.
• Refrigerate leftover cake.

SUNSHINE CAKE

Steps:

• Separate eggs. Sift the flour, baking powder, and salt together three times.
• In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
• Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

QUICK SUNSHINE CAKE

Steps:

• Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
• Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
• While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

TROPICAL SUNSHINE CAKE

Steps:

• Preheat oven to 350°F
• Grease 13 x 9-inch baking pan.
• Combine cake mix, evaporated milk and eggs in large mixer bowl.
• Beat on low speed for 2 minutes.
• Stir in 1 cup pineapple.
• Pour batter into prepared baking pan.
• BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool in pan on wire rack for 15 minutes.
• COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
• Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
• Top with whipped cream, if desired.

CALIFORNIA CAKE

Steps:

• Cream shortening, add sugar gradually and cream well.
• Add eggs, one at a time, beat well after each addition.
• Sift flour, baking powder, soda, and salt together. Add to creamed mixture alternately with buttermilk.
• Fold in vanilla, walnuts, and dates and grated orange peel.
• Pour into well-greased spring-form or angel food pan. Bake one hour at 375.
• Allow cake to cool in pan 10 minutes.
• Pour (spoon) sauce over cake and let stand for several hours or overnight.
• To make sauce: Squeeze juice and pulp of 3 oranges. Add sugar. Bring to boil and simmer until pulp becomes transparent. Pour warm syrup over cake 10 minutes after it comes out of oven.