Pumpkin Orange Cake Recipes

PUMPKIN CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 cup Bundt pan.
• Combine brown sugar and shortening in large bowl.
• Beat on low speed until creamy.
• Add the eggs one a time, beating well after each addition.
• Stir in the pumpkin and water.
• Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
• Add to the pumpkin mixture, beating at low speed until well blended.
• Beat for 2 minutes at medium speed.
• Fold in the 1/2 cup of walnuts and raisins.
• Spoon into the pan.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from the pan.
• Place cake on serving plate.
• For the glaze, combine the sugar, orange peel and orange juice.
• Stir with a spoon until well blended.
• Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
• Sprinkle with additional nuts before the glaze hardens.

PUMPKIN SPICE CAKE WITH ORANGE SAUCE

Steps:

• Beat margarine at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in pumpkin and vanilla.
• Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition.
• Pour into a greased and floured 9-inch round cakepan.
• Bake at 350F degrees 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.
• Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily.
• Remove doily, and serve with Orange Sauce.
• To make the Orange Sauce----------.
• Whisk together all ingredients in a heavy saucepan until blended.
• Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute.

CHOCOLATE & ORANGE PUMPKIN CAKE

Steps:

• Cream butter& sugar, add pumpkin, then beat in eggs, golden syrup& orange rind.
• Sift dry ingredients,& add alternaly with orange juice, then put in 8 inch (18-20 cm) round cake pan.
• Bake at 325 degrees F (150c) 45-60 minutes until cake begins to leave side of baking pan.

ORANGE PUMPKIN POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour as 12-cup bundt pan.
• Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
• Beat on low speed until moistened and then beat on medium speed for 2 minutes.
• Add poppy seeds and mix until blended.
• Pour into prepared bundt pan.
• Bake for 35-40 minutes or until pick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
• *****FOR GLAZE****.
• Sift the powdered sugar until fine.
• Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
• Drizzle glaze over cooled cake and allow to set up before serving.

PUMPKIN AND ORANGE BREAKFAST CAKE WITH A FRESH ORANGE SYRUP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
• Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
• For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
• To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).

PUMPKIN SPICE CAKE WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350°F
• Place cake mix, pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
• Beat on medium speed 2 minutes.
• Pour into greased and floured 13x9-inch baking pan.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan on wire rack for at least 20 minutes.
• To make frosting, place the butter in a large mixing bowl. Blend with an electric mixer on low speed about 30 seconds.
• Add the confectioner's sugar and 3 tablespoons of the orange juice. Blend with the mixer on low speed approximately 1 minute.
• Increase the speed to medium and mix approximately 1 more minute, until the frosting is light and fluffy. If needed, blend in 1 more tablespoon of orange juice to obtain proper consistency.
• Frost the top of the cake. If desired, sprinkle with chopped nuts.
• Store leftovers in the refrigerator.