Posted by Unknown on July 21, 2001 at 09:09:44:
In Reply to: ISO: OLD ORANGE CAKE RECIPE posted by Heather on July 20, 2001 at 14:12:15:
ORANGE CAKE DELIGHT
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1 box orange cake mix
1/2 c. flour
3 eggs
1/2 c. sugar
1/2 c. butter
1/2 c. frozen orange juice
Place all ingredients in order in large mixing bowl:
cake mix, flour, eggs, sugar, butter and orange juice. Beat
according to cake mix package directions. Place batter in 2
greased and floured layer pans. Bake at 350 degrees for 30 to 35
minutes.
Icing:
1 box powdered sugar
1 (8 oz.) cream cheese
1/2 c. frozen orange juice
Blend all ingredients together and spread on cool cake.
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FRESH ORANGE CAKE
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1/2 c. margarine (soft)
1/4 c. shortening
1 1/2 c. sugar
3 eggs
2 3/4 c. flour
1 1/2 c. buttermilk
1 1/2 tsp. orange flavoring
1 c. dates
1/2 c. pecans
1 tsp. rind (orange)
Preheat oven to 350 degrees. Grease and flour 3 round cake
pans. Cream butter and shortening. Add sugar. Add eggs, one
at a time, beating well after each one. Add flour alternately
with buttermilk. Beat at high speed until blended well; add
rest of ingredients and mix well. Pour into pans and bake 30
minutes or until a toothpick comes out clean. Cool 10 minutes
in pans. Then turn out and cool well.
Fresh Orange Cake Frosting:
1/4 c. plus 2 Tbsp. butter
6 c. powdered sugar
1/4 c. plus 2 Tbsp. orange
juice
1 tsp. orange flavoring
1 tsp. orange rind
Mix well and frost cooled cake.
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BEST-EVER ORANGE CAKE
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6 egg whites (3/4 c.)
1 3/4 c. sifted all-purpose
flour
1/2 tsp. salt
1 1/2 c. sugar
6 egg yolks
6 Tbsp. fresh orange juice
1 Tbsp. freshly grated orange
peel
confectioners sugar
In large mixer bowl, let egg whites warm to room temper-
ature (about 1 hour). Sift flour before measuring. Sift again
with salt; set aside. With electric mixer at medium speed,
beat egg whites until foamy. Gradually beat in 1/2 cup of the
granulated sugar, beating after each addition. Continue
beating until stiff peaks form when beater is slowly raised.
Set aside. Preheat oven to 350 degrees.
In small mixer bowl, with the same beaters at high
speed, beat egg yolks until very thick and lemon-colored, about
3 minutes. Do not underbeat. Gradually beat in remaining 1
cup granulated sugar; continue beating until mixture is smooth.
At low speed, blend flour mixture and orange juice
alternately into egg yolk mixture, beginning and ending with
flour and guiding batter into beaters with scraper. Add orange
peel. With a whisk or rubber spatula, using under-and-over
motion, fold yolk mixture gently into whites.
Pour batter into an ungreased 9 3/4 x 10 x 4 1/2-inch
kugelhopf pan or tube pan with a removable bottom. Bake 50 to
55 minutes in kugelhopf or 35 to 40 minutes in tube pan, until
cake springs back when pressed with finger. Invert over bottle
(if using a pan with a nonstick finish, do not invert; instead
put pan on a wire rack to cool normally); cool completely.
Using an up-and-down motion, run spatula around edges of cake
and tube. Invert cake and shake to release; place on serving
plate. Sift confectioners sugar over top of cake. To cut
cake: Use knife with serrated edge. Cut gently, going back
and forth with sawing motion. Makes 12 servings
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WILLIAMSBURG ORANGE CAKE
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2 1/2 c. all-purpose flour* or
2 3/4 c. cake flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. buttermilk
1/2 c. margarine or butter,
softened
1/4 c. shortening
3 eggs
1 1/2 tsp. vanilla
1 c. golden raisins, cut up
1/2 c. finely chopped nuts
1 Tbsp. grated orange peel
Williamsburg Butter Frosting
(recipe follows)
Heat oven to 350 degrees. Grease and flour oblong pan, 13 x 9
x 2-inches, or 2 (9-inch) or 3 (8-inch) round layer pans. Beat
all ingredients, except frosting, in large mixer bowl on low
speed, scraping bowl constantly, 30 seconds. Beat on high
speed, scraping bowl occasionally, 3 minutes. Pour into
pan(s). Bake until wooden pick inserted in center comes out
clean, oblong 45 to 50 minutes or layers 30 to 35 minutes;
cool. Frost with Williamsburg Butter Frosting.
*Do not use self-rising flour in this recipe.
Williamsburg Butter Frosting:
1/2 c. margarine or butter,
softened
4 1/2 c. powdered sugar
4 to 5 Tbsp. orange-flavored
liqueur or orange juice
1 Tbsp. grated orange peel
Mix margarine and powdered sugar. Beat in liqueur and
orange peel.
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HARVEY WALLBANGER CAKE
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orange cake mix
3 3/4 oz. instant vanilla
pudding
4 eggs
1/2 c. cooking oil
1/2 c. Galliano (or Harvey
Wallbanger drink without
ice)
6 oz. orange juice
1 oz. vodka
The Harvey Wallbanger drink recipe follows this recipe.
Empty a package of 2 layer size orange cake mix and
vanilla pudding mix in a large bowl. Blend in eggs, cooking
oil, liquid Galliano or a Harvey Wallbanger. Mix at high speed
for 2 minutes until well mixed. Pour into a greased and
floured 10-inch fluted tube pan or 2 (9-inch) cake pans and
bake for 30 minutes in a 9-inch pan or 45 minutes in fluted
pan. Cool 10 minutes in pan, remove to cake rack and pour on
glaze.
1 c. sifted powdered sugar
1 tsp. vodka
1 tsp. Galliano
Mix together and drizzle on cake.
Harvey Wallbanger Drink:
6 oz. orange juice
1 oz. vodka
1/2 oz. Galliano
Mix together. Serve over ice. Use for Harvey
Wallbanger Cake, without the ice.
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FLORIDA ORANGE CAKE
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3/4 c. sugar
1/4 c. butter
1 egg
1/4 tsp. salt
1/2 c. buttermilk
1/2 tsp. soda (put into the
milk)
1 heaping c. flour
1/2 tsp. baking powder (put
into flour)
1/2 c. raisins
1 grated orange rind
1/2 c. orange juice
1/2 c. sugar
1/2 c. pecans, chopped
Cream together butter and 3/4 cup sugar until smooth.
Add egg, salt, buttermilk and soda. Mix until well blended.
Add flour and baking powder. Stir well. Add raisins and
orange rind. Pour batter into 8-inch pan. Bake at 350 degrees for
about 40 minutes. Mix together orange juice and sugar.
Immediately pour juice-sugar mix on cake. Sprinkle with
pecans.
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SUZANNE PATERNO'S ORANGE CAKE
Cake:
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1 large orange
1 c. raisins
1/3 c. walnuts
1/2 c. vegetable shortening
1 c. sugar
2 large eggs
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. milk
Orange-Nut Topping:
1/3 c. sugar
1/4 c. chopped walnuts
1 tsp. ground cinnamon
Squeeze 1/3 cup juice from orange; reserve for Orange-
Nut Topping. Remove seeds from orange; place unpeeled orange,
raisins and nuts in blender or food processor; process until
finely ground; set aside. In large mixing bowl, cream shorten-
ing and sugar; beat in eggs. Combine flour, baking soda and
salt; add to creamed mixture alternately with milk. Fold
orange-raisin mixture into batter. Spread batter into a
greased and floured 13 x 9 x 2-inch baking dish. Bake in a
preheated 350 degrees for 40 to 50 minutes. Cool for 10 minutes.
Orange-Nut Topping: Drizzle reserved 1/3 cup orange
juice over warm cake. Combine sugar, walnuts and cinnamon;
sprinkle over cake. Garnish with whole walnuts and orange
slices, if desired. Yield: 20 servings.
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KENTUCKY GLAZED ORANGE CAKE
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1 c. butter
2 c. sugar
3/4 c. fresh orange juice
3 c. sifted flour
3 tsp. baking powder
pinch of salt
grated rind of 1 orange
5 eggs (room temperature)
Glaze:
1 c. melted butter
2/3 c. sugar
1/3 to 1/2 c. bourbon whiskey
Cream butter until fluffy. Beat in sugar until light.
Beat in 1 egg at a time. Sift dry ingredients together and add
to creamed mixture alternating with orange juice. Add grated
rind. Pour into a greased and floured tube pan. Bake at 350 degrees
for 1 hour or until tester comes out clean. Remove from oven
to rack.
Glaze: While cake is baking, heat butter and sugar
until sugar is dissolved. Add bourbon. Leave cake in pan;
pour glaze over hot cake. Leave cake in pan until thoroughly
cooled. Gets better with age. May be kept a week without
freezing.