Orange Rosemary Drizzle Cake Recipes
ORANGE DRIZZLE CAKE
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
Provided by Uzo Orimalade
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
- Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
- While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g
ROSEMARY ORANGE POUND CAKE
Make this orange and rosemary scented cake up to 3 months ahead. (found this on the internet somewhere as a request for someone, haven't made myself -- based on errors pointed out in reviews, I have corrected recipe 10/07)
Provided by Gay Gilmore
Categories Dessert
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Grease and lightly flour two 8x4x2-inch loaf pans.
- Combine flour and baking powder.
- Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
- Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
- Beat in honey.
- Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
- (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
- Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
- Pour batter into prepared pans.
- Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans, and cool on wire racks.
- For glaze, stir together powdered sugar and 2 teaspoons orange juice.
- Drizzle over cakes.
- If desired, top with rosemary sprigs.
- Make-ahead tip: Prepare cakes as directed, except do not glaze.
- Place in a freezer container, and freeze for up to 3 months.
- To serve, thaw at room temperature.
- Glaze as directed above.
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