Rustic Orange Cake Recipes

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RUSTIC HONEY CAKE



Rustic Honey Cake image

When my boys were young, they couldn't drink milk but they could have yogurt. This was a cake they could eat. And it's one dessert that doesn't taste overly sweet, which is always a nice change of pace. -Linda Leuer, Hamel, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup honey
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Assorted fresh fruit and additional honey
Chopped pistachios, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

Nutrition Facts : Calories 248 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

OLD FASHIONED ORANGE CAKE



Old Fashioned Orange Cake image

Make and share this Old Fashioned Orange Cake recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups granulated sugar
1 cup butter, softened
5 eggs, at room temperature
1 tablespoon grated orange zest
1/2 cup orange juice
2 1/2 cups self-rising flour
1 cup reduced-fat milk
1/4 cup butter, softened
1 tablespoon grated orange zest
1/3 cup freshly squeezed orange juice
1 lb confectioners' sugar

Steps:

  • Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
  • To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange zest; blend well.
  • Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans.
  • Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on wire racks.
  • To prepare icing, combine butter, orange zest, orange juice, and half the confectioners' sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth.
  • Spread about ¾ cup of the icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides.

Nutrition Facts : Calories 440.5, Fat 16.5, SaturatedFat 9.8, Cholesterol 105.4, Sodium 378.8, Carbohydrate 70.1, Fiber 0.6, Sugar 54.8, Protein 4.7

RUSTIC ORANGE CAKE



Rustic Orange Cake image

This is an "old fashioned orange cake" I have my dear Mother's recipe book(hand written) it is 70 years old! I think these recipes were exchanged with her sisters who were all from Polish decent)

Provided by uluru

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

2 oranges
250 g ground almonds
250 g sugar
6 eggs
1 teaspoon baking powder
2 cups confectioners' sugar
1 tablespoon orange juice (fresh not canned)
1 tablespoon orange-flavored liqueur or 1 tablespoon citrus peel
1 teaspoon melted unsalted butter

Steps:

  • Boil 2 oranges for 2 hours (this can be done the day before).
  • Chop the oranges into small pieces taking out any pits.
  • Put these into a food processor.
  • Add eggs and beat.
  • Then add ground almonds.
  • Then sugar.
  • And Baking Powder.
  • Beat all these together in food processor.
  • When mixed (keep an eye on the mix as it is a pretty full bowl) and stir occasionally to make sure it is all mixed.
  • Oil a 9 inch (23 cms) spring form pan and pour the mixture in and bake in a 185-190c (about 350 degrees F) for 1 hour.
  • check occasionally (depending on oven temperature as oven temps vary) and make sure the center is set.
  • When cold make this icing and spread on cake.
  • Icing-----------.
  • Whisk all together over hot water till liquid.
  • melts and is pourable.
  • Serve as is or with whipped cream.

Nutrition Facts : Calories 395.3, Fat 16.1, SaturatedFat 2.1, Cholesterol 127.9, Sodium 78.9, Carbohydrate 57.4, Fiber 3.6, Sugar 52.5, Protein 9.3

RUSTIC CANYON'S CRANBERRY ORANGE CORNMEAL CAKE



Rustic Canyon's Cranberry Orange Cornmeal Cake image

This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. The cake is on the dessert menu at the wonderful Santa Monica restaurant, Rustic Canyon. It was created by their pastry chef Zoe Nathan and was printed in the LA Times (Oct. 29, 2008 ). It's a great do-ahead cake, as it tastes even better the next day. Recipe can be halved- it will take about half the time to bake.

Provided by blucoat

Categories     Dessert

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 17

2 cups flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1/4 cup maple syrup
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1 1/2 tablespoons vanilla
3/4 cup butter, plus
2 tablespoons butter (1 3/4 sticks)
1 1/2 cups sugar, plus
2 tablespoons sugar, divided
2 1/4 teaspoons salt
1 orange, zest of
2 cups ricotta cheese
2 1/2 cups cranberries, divided

Steps:

  • Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
  • With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
  • Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
  • Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.

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