Best Magical Orange Cake Or Loaf Recipes

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

EASY MAGICAL ORANGE CAKE

Steps:

• Preheat the oven to 180C Bake
• Prepare a ring tin, or a small baking tin (approx 20-23cm) with a generous spray of cooking spray or melted butter.
• Place baking paper in the base of the tin, cut to size and set aside
• In a food processor place the washed and quartered orange.
• Blitz until it forms a pulp
• Add to this the eggs and sugar and mix for 20 seconds and scrape down the sides
• Add to this the melted butter and mix for a further 20-30 seconds or until fully blended
• Finally add the flour and blend for 20 seconds until all fully incorporated and no lumps remain
• Spoon the mixture into the prepared baking tin
• Bake for 35 minutes or until a skewer or knife comes out clean
• Remove from the oven and set aside for 10 minutes before carefully removing from the tin. You may need to carefully work a knife around the edge of the tin to help
• Allow to cool completely on a wire rack before icing.
• For the icing, in a medium bowl place the icing sugar, add to this the melted butter and vanilla and mix (I always mix my butter and vanilla together first as this helps it to infuse)
• Then add a tablespoon of water at a time until you get the desired consistency.
• It should not be too runny, the right consistency is when it just starts to fall from the spoon.
• Spread this over the cake and store in an airtight container until ready to serve
• Should keep for at least 3 days
• Enjoy!

MAGICAL ORANGE CAKE OR LOAF

Steps:

• Heat oven to 180°C.
• Line loaf or cake tin with baking paper.
• Wash the orange and cut into segments.
• Process the orange to a pulp - pips, rind and all!
• Melt butter in microwave. (Use a bowl big enough to hold all ingredients)
• Stir in the sugar
• Mix in the eggs one at a time.
• Add the pulped orange - stir to combine.
• Gently stir in sifted flour.
• Bake for approx 35 mins or ready when tested with a skewer.
• All done -- so simple!

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

ORANGE CHOCOLATE LOAF CAKE FROM FLORIDA

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter the pan and dust it all over lightly with fine, dry bread crumbs, shake out excess crumbs, and set the pan aside.
• Sift together the flour, baking powder, salt, cocoa, and sugar and set aside.
• Beat the cream and vanilla in the small bowl of an electric mixer until the cream holds a definite shape. On low speed, add the eggs, one at a time, scraping the bowl with a rubber spatula and beating only until the egg is incorporated after each addition. (The eggs will thin the cream slightly.)
• Transfer to the large bowl of the mixer and gradually, on low speed, add the sifted dry ingredients, scraping the bowl and beating only until smooth. Remove from the mixer and stir in the grated zest. That's all there is to it.
• Turn the batter into the prepared pan and smooth the top. Bake for about 1 hour and 5 minutes, until the top springs back when lightly pressed with a fingertip.
• For the glaze:
• As soon as the cake goes into the oven, mix the orange juice with the sugar and let it stand while the cake is baking.
• After you remove the cake from the oven, let it cool for 5 minutes. Then, a little at a time, brush the orange juice/sugar mixture all over the cake; encourage most of it to run down the sides between the cake and the pan, but thoroughly wet the top also. The cake will absorb it all.
• Let the cake stand in the pan until it is completely cool. Then cover the pan loosely with a piece of wax paper. Invert the cake into the palm of your hand-easy does it-remove the pan, cover the cake with a rack, and invert again, leaving the cake right side up.