White Chocolate Roasted Pecans Candied Orange Peel Cake Recipes

ORANGE DRIZZLE CAKE WITH CANDIED ORANGE PEEL

Steps:

• Line the base and sides of a 20cm loose-bottomed cake tin with non-stick baking parchment
• Preheat the oven to 180C/350F.
• Add the melted butter, sugar, eggs and orange extract to a large bowl. Mix using an electric mixer or whisk until thick.
• Fold in the flour, ground almonds, baking powder, salt and orange zest. Pour the mixture into the lined cake tin.
• Bake in the oven for 40-50 minutes, until an inserted skewer comes out clean. Then leave to cool in the tin for 10 minutes, before removing from the tin and cooling completing on a cooling rack.
• Meanwhile, make the candied peel. Pour the water into a saucepan. Add two-thirds of the sugar and the orange peel. Bring to the boil then simmer on a medium heat for 45-55 minutes, until the liquid becomes thick and syrupy. Place the remaining sugar on a plate, then remove the peel from the pan using a slotted spoon. Let the excess liquid drip off and place the peel strips on the sugar plate. Toss well to cover in sugar (these can be eaten straight away. They'll firm up if covered and left at room temperature for a day - tastes delicious either way).
• Make the icing by whisking together the confectioners' sugar, water and orange extract. You need a consistency where the icing thick but just pourable.
• Spoon the icing over the cooled cake, allowing it to drip down the sides slightly.
• Sprinkle the top of the cake with candied peel and toasted almond slivers and serve.

CHOCOLATE-ORANGE FRUITCAKE WITH PECANS

Steps:

• For cake:
• Position rack in bottom third of oven and preheat to 325°F. Generously butter and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.
• Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
• Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each.
• Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.
• For Glaze:
• Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
• Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.)

ORANGE CREAMSICLE CANDIED PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
• Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
• Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
• Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

WHITE CHOCOLATE, ROASTED PECANS & CANDIED ORANGE PEEL CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a bundt pan.
• In a large bowl beat butter and sugar until light and fluffy.
• Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
• In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
• Now in a small bowl add the sour cream and orange juice together.
• Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
• Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
• Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
• Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
• Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
• Sir until all chocolate is melted.
• Add the icing sugar and orange rind mix until smooth.
• Drizzle over cake.

ORANGE-SUGARED PECANS

Steps:

• In a large heavy saucepan, combine the sugar, water and orange juice concentrate. Cook over medium-high heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in pecans and orange zest. , Beat until mixture thickens and loses its gloss, about 2 minutes. Drop by teaspoonfuls onto waxed paper to set. Store in an airtight container.

CHOCOLATE-DIPPED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.