ORANGE PARTY CAKE I RECIPE | ALLRECIPES
This recipe is from my Grandmother in Tennessee. She made it for my family every visit, for 25 years. I make it for my family now, it lasts maybe two days.
Provided by Janice
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 1 - 10 inch Bundt cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a medium bowl, stir together the gelatin mix and cake mix. Add the eggs, oil, water and vanilla, mix on high speed of an electric mixer for 3 minutes. Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes in the preheated oven, until cake springs back when lightly touched. Be careful not to overbake.
Nutrition Facts : Calories 381.9 calories, CarbohydrateContent 45.6 g, CholesterolContent 62 mg, FatContent 20 g, FiberContent 0.4 g, ProteinContent 5.3 g, SaturatedFatContent 3 g, SodiumContent 357.1 mg, SugarContent 35.6 g
BEAT AND BAKE ORANGE CAKE RECIPE | ALLRECIPES
This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.
Provided by menling
Categories Desserts Cakes Yellow Cake Recipes
Total Time 2 hours 25 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 8 inch round pans
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Nutrition Facts : Calories 414.1 calories, CarbohydrateContent 63.1 g, CholesterolContent 62.8 mg, FatContent 16.7 g, FiberContent 0.6 g, ProteinContent 4.2 g, SaturatedFatContent 5.5 g, SodiumContent 250.9 mg, SugarContent 46.3 g
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SUNNY ORANGE LAYER CAKE RECIPE: HOW TO MAKE IT
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Reviews 3.6
Total Time 01 hours 10 minutes
Category Desserts
Calories 475 calories per serving
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange zest. Combine the flour, gelatin, baking powder and salt; add to creamed mixture alternately with orange juice and milk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large bowl, beat cream cheese and butter until light and fluffy. Beat in the confectioners' sugar, gelatin powder and vanilla until blended. , Place one cake layer on a serving plate; spread with frosting. Top with remaining cake layer; frost top and sides of cake. Store in the refrigerator.
ORANGE SPONGE CAKE RECIPE: HOW TO MAKE IT
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Reviews 4.6
Total Time 01 hours 25 minutes
Category Desserts
Calories 317 calories per serving
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.
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