ORANGE LOAF RECIPES
BEST YOGURT LOAF CAKE WITH CORIANDER AND ORANGE RECIPE ...
In France, gâteau au yaourt, or “yogurt cake,” is a dead-simple anytime cake that uses an entire container of yogurt, then employs the empty container as the...
Provided by 177MILKSTREET.COM
Total Time 1 hours
Yield 1 8½-inch loaf cake
Number Of Ingredients 10
ORANGE GLAZED LOAF CAKE | READY SET EAT
An easy orange glaze is the perfect finishing touch atop this orange flavored loaf cake that’s great served with your afternoon tea or coffee
Provided by ReadySetEat
Total Time 120 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray 9x5-inch loaf pan with baking spray. Cake will not fit in a smaller pan so if your loaf pan is not 9x5-inch, bake in a Bundt pan instead.
- Beat cake mix, water, oil and eggs in large bowl with a handheld electric mixer on low speed 30 seconds. Beat on medium speed for a full 4 minutes.
- Pour into pan. Tap pan on counter a few times to release air bubbles. Bake in center of oven 45 to 50 minutes for loaf pan or 35 to 40 minutes for Bundt pan, until toothpick inserted in center comes out clean. Do not open oven door while baking, it may cause the cake to sink in the center. Cool on wire rack 20 minutes, remove from pan and cool completely.
- ICING: Whisk together confectioners’ sugar, orange juice and butter in small bowl. Pour over cooled cake. Let stand 10 minutes, until glaze is hardened. Slice and serve.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 319
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CRANBERRY ORANGE LOAF RECIPE: HOW TO MAKE IT
I'm a true morning person who loves entertaining at breakfast. It's so much fun to get up early, set a pretty table and share a delicious breakfast with friends.
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Calories 177 calories per serving
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Reviews 5
Total Time 01 hours 15 minutes
Calories 177 calories per serving
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9x5-in. loaf pan or two 5x2-1/2x2-in. mini-loaf pans. Bake at 325° for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.
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CRANBERRY ORANGE LOAF CAKE | BAKED BY RACHEL
Moist homemade cranberry orange loaf cake with a sweet orange glaze! A fun addition to any breakfast, brunch or dessert!
From bakedbyrachel.com
Total Time 90 minutes
Category Breakfast, Dessert
Cuisine American
From bakedbyrachel.com
Total Time 90 minutes
Category Breakfast, Dessert
Cuisine American
- Slice and store remaining slices in an airtight container for up to several days.
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This easy carrot loaf cake makes a great afternoon tea recipe. The nut-flecked loaf topped with orange cream frosting is a winning combination.
From bbc.co.uk
Reviews 4.3
Cuisine British
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Reviews 4.3
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- For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.
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Reviews 4.5
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Reviews 4.5
Cuisine British
- Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week.
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From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
- If you’d like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn't — toast it lightly before serving. If you haven't glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.
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GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES
Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
- Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
- Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
- Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
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