Louisiana Cajun Orange Cake Recipes

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CAJUN CAKE



Cajun Cake image

This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.

Provided by Kitty

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

3 cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
¼ teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
¾ cup evaporated milk
½ cup margarine
1 cup chopped pecans
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
  • Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
  • To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
  • When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 76.5 g, Cholesterol 35.6 mg, Fat 19 g, Fiber 3 g, Protein 6.8 g, SaturatedFat 5.3 g, Sodium 401.6 mg, Sugar 49.8 g

THE BEST LOUISIANA CRUNCH CAKE EVER



The Best Louisiana Crunch Cake Ever image

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

Provided by TwinGodesses

Categories     Dessert

Time 1h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 12

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

Steps:

  • 1. Preheat oven to 350 Degrees Fahrenheit.
  • 2. Sift together cake flour, salt, baking powder and soda. Set aside.
  • 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
  • 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
  • 5. Mix in sour cream and vanilla extract.
  • 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
  • 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
  • 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
  • 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
  • 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

LOUISIANA CAJUN ORANGE CAKE



Louisiana Cajun Orange Cake image

I translated this recipe from my high school French textbook something like 18 years ago. I know that the ground-up whole orange part sounds a little weird, but don't worry--it keeps the cake from being too sweet, and the slight bitterness the pith adds to it actually works quite well. (Prep time is estimated)

Provided by LadyAngel1124

Categories     Dessert

Time 55m

Yield 1 cake, 12-24 serving(s)

Number Of Ingredients 14

1 orange, cut in pieces (with rind)
1 cup raisins
1/3 cup pecans (or other nuts)
2 cups flour
1 cup sugar
1 cup milk
1/2 cup butter or 1/2 cup margarine
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/4 cup orange juice (about 1 orange)
1/4 cup pecans
1/3 cup sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F.
  • Cut one orange into pieces, remove all pits.
  • Grind orange pieces, rind and all, in a blender or food processor.
  • Remove ground orange pulp to a small bowl.
  • Grind nuts and raisins.
  • Add nut and raisin mixture to ground orange pulp and mix.
  • Combine dry ingredients in a large bowl.
  • Add milk and margarine, and beat for 2 minutes.
  • Add eggs, beat another 2 minutes.
  • Add orange, nut and raisin mixture, and mix well with a large spoon.
  • Pour into a greased and floured 13 x 9" pan.
  • Bake 40-50 minutes.
  • While cake is baking, combine remaining nuts, sugar and cinnamon for the topping.
  • Turn cake onto a serving plate and drizzle with orange juice.
  • Sprinkle with topping mixture.
  • Serve, and enjoy!
  • NOTE: To make this cake in a bundt pan, increase baking time by about 10 minutes.

Nutrition Facts : Calories 335.3, Fat 13.3, SaturatedFat 6, Cholesterol 54.2, Sodium 390, Carbohydrate 51.4, Fiber 1.9, Sugar 31.1, Protein 5

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