COINTREAU MELT-IN-YOUR-MOUTH CAKE
Sinful, but REALLY good. The glaze soaks in, making the cake very moist. I usually serve this cake with a "special coffee" made with Cointreau as well.
Provided by Just Call Me Martha
Categories Breads
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
- Beat well for 10 minutes.
- Pour into lightly greased bundt pan.
- Bake at 350 for 45- 60 minutes until done.
- Let stand 10 minutes.
- Turn out of pan.
- While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
- Pour over cake while cake is still warm.
- To serve, top each slice with fresh raspberries and a sprinkle of orange peel.
ORANGE WALNUT CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 1 large cake, serving 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
- Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
- Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
- Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
- As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 125 milligrams, Sugar 27 grams, TransFat 1 gram
ORANGE COINTREAU CAKE
A bit fussy to make - but so worth it. Oranges are in season here mostly in fall/winter. This cake tastes like spring.
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For genoise: Preheat oven to 375°F.
- Lightly butter and flour a 9 inch cake pan.
- Beat eggs and sugar in large, heatproof bowl until well-blended.
- Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
- Return bowl to mixer and beat until cool and quadrupled in volume.
- Gently fold in flour, then butter, do not overmix.
- Pour into prepared pan.
- Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
- Invert onto rack and let cool.
- For custard: Finely grate zest off the 2 oranges; reserve oranges.
- Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
- Scald milk.
- Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
- Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
- Add peel.
- Place plastic wrap directly onto surface and cool completely.
- To assemble: Cut cake into 3 even layers using a long, serrated knife.
- Brush each layer with some of the Cointreau.
- Set 1 layer on a cake plate and spread with half of custard.
- Repeat with second layer.
- Add third layer.
- Frost top and sides with whipped cream.
- Thinly slice and remove membranes from sections of reserved oranges.
- Try to make attractive pieces.
- Decorate top of cake with these if desired.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 399.5, Fat 21.2, SaturatedFat 12.1, Cholesterol 227, Sodium 169.3, Carbohydrate 45.7, Fiber 1.1, Sugar 31.1, Protein 8
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