Little Orange Cakes Recipes

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ORANGE CAKE



Orange Cake image

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

2 1/2 cups (350g) all-purpose flour, sifted
2 1/2 teaspoons baking powder
4 large eggs
1 1/2 cups (300g) granulated sugar
1 cup (240 ml) canola or vegetable oil
1 1/4 cups (300 ml) freshly squeezed orange juice
Orange zest from 3-4 oranges ((I use the same amount of oranges I use for the juice))
1 teaspoon pure vanilla extract

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

LITTLE ORANGE CAKES



Little Orange Cakes image

This is a blast from the past for me. These cookies disappeared at light speed when I was growing up, and my kids make them disappear just as fast. (Add the full grated rind to the mix, and about half of another one for the icing.)

Provided by Heli Baker

Categories     Drop Cookies

Time 30m

Yield 12-24 serving(s)

Number Of Ingredients 7

2 3/4 cups flour
1 egg
1/2 cup sugar
1 cup shortening (or margarine)
2 teaspoons baking powder
1/2 teaspoon salt
2 oranges, juice and rind of, grated

Steps:

  • Mix flour, sugar, baking powder, salt & shortening (should resemble pastry mixture).
  • Add orange rind & mix.
  • Add beaten egg & enough orange juice to make a soft & sticky biscuit like dough.
  • Drop from a teaspoon onto nonstick cookie sheet & bake @ 375°F for 10-12 minutes.
  • Ice while still warm with icing sugar, orange juice & a little orange rind.

Nutrition Facts : Calories 310.6, Fat 17.8, SaturatedFat 4.5, Cholesterol 17.6, Sodium 164.3, Carbohydrate 34.5, Fiber 2, Sugar 8.4, Protein 3.8

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  • Orange-Cranberry Bundt Cake. A classic Bundt with a delicately flavored fruit spin. Applesauce and coconut oil create a moist and tender cake, while orange juice and coarsely chopped cranberries give each bite a bright, zingy appeal.
  • Spiced Orange Olive Oil Cake. Five-spice powder gives this cake a unique warmth that pairs perfectly with orange zest. Slice into a loaf of fragrant, light flavor.
  • Gluten-Free Orange Almond Cake with Orange Sauce. "A very nice sponge-like cake that stays moist even after a couple of days," says Buckwheat Queen.
  • Mandarin Orange Cake. An easy cake box recipe bursting with vibrant orange flavor. Pudding mix and crushed pineapple help to keep things moist and delicious in this whipped cream-topped confection.
  • Orange Cake with Semolina and Almonds. "Semolina and ground almonds give this cake a luxurious weight and the whole oranges provide moisture and a sunny citrus flavor without using any dairy," says recipe creator food fanatic.
  • Chocolate Orange Marble Cake. Orange and chocolate are a decadent match made in heaven. Orange liqueur, yogurt, and dark chocolate combine to make a scrumptious swirled cake that guests will rave over.
  • Orange Nut Raisin Cake. Juicy, plump raisins and crunchy walnuts dot this buttery, brown cake for a perfectly shareable dessert. Try drizzling with a rum glaze to take it up a notch.
  • Orange Pound Cake. All of the richness you'd expect from a pound cake with the delightful tang from orange and sour cream. Each bite is a luxurious mixture of orange sponge and buttery syrup.
  • Orange Fluff Cake. Tender, sweet, and packed with citrusy flavor. The lightness of a chiffon cake is irresistible, and the addition of orange makes this fluffy cake recipe an extra-special treat.
  • Portokalopita (Greek Orange Phyllo Cake) A unique cake made of torn phyllo dough sheets and a mouthwatering mixture of orange juice, Greek yogurt, and sugar.


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