Yield Makes 2 loaves Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. Line bottoms with parchment or waxed paper. Sift together flour, baking powder, baking soda, and salt in a bowl; set aside. In another bowl, combine 1/4 cup orange juice, buttermilk, and vanilla; set aside. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Reduce mixer speed; add eggs, one at a time, combining well between each addition. Add orange zest; combine well. Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake until golden brown and a cake tester comes out clean, 50 minutes to 1 hour. Meanwhile, combine remaining 1/4 cup orange juice and 1/4 cup sugar in a small saucepan. Cook over low heat until sugar dissolves. Cool cakes 10 minutes; transfer to a cooling rack over a baking tray. Spoon glaze over cakes; cool completely. Whisk together confectioners sugar and remaining 2 tablespoons orange juice in a small bowl until smooth. Drizzle over the top of one cake, and serve. Wrap other cake in plastic, and store in the refrigerator until needed.
Time 5h50m Number Of Ingredients 15 Steps:
Preheat oven to 325°F. Grease and flour a standard 10-15 cup bundt pan, or spray with baking spray. Set aside. In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside. Using an electric mixer, cream together butter, 2 1/2 cups sugar and vanilla for 2-3 minutes until fluffy. Add eggs one at a time, beating well after each addition. Add zest, beating until combined. Mix together 1/2 cup orange juice with milk. Lower the speed of the mixer and add alternately with dry ingredients, beginning and ending with flour. Stop and scrape the sides of the bowl periodically. Spread batter evenly in pan. Place into oven and bake for 75-80 minutes or until a cake tester inserted into the center comes back clean. Check halfway through baking and lay foil on top to prevent over browning, if needed. To make orange syrup: Meanwhile, in a small saucepan, mix together remaining 1/2 cup sugar with 1/2 cup orange juice. Simmer over medium heat just until sugar is dissolved. Set aside. When cake is finished baking, use a long skewer to poke holes in the cake. Spoon glaze over cake allowing to sink into warm cake. Cool cake completely in pan. To make glaze: In a small bowl mix together powdered sugar, orange juice and zest until fully combined. Turn cake onto a platter or cake stand. Drizzle over cooled cake. Store cake in an airtight container chilled or at room temperature.
Time 1h45m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®). Sift flour, baking powder, salt, and baking soda together in a bowl; set aside. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely. While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Time 1h20m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°F; butter and flour a 10-inch bundt pan. With an electric mixer, cream the butter and sugar. Beat in the orange extract and the eggs. Add 2 cups of the flour and beat well. Add the orange juice and beat. In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour. Add to the batter and beat well. Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes. Cool the cake in the pan on a rack for 10 minutes. Invert onto a serving plate, leaving the pan on top so the cake holds its shape. Cool for another 10-20 minutes. Meanwhile, prepare the glaze. Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture. Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.
Time 2h20m Yield 2 cakes Number Of Ingredients 13 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.
Time 1h5m Yield 2 loaves Number Of Ingredients 11 Steps:
Preheat oven to 350°. Butter and flour 2 loaf pans. Cream butter and 2 cups of sugar in a bowl. Mix in eggs, one at a time; add zest. Sift flour, baking powder, baking soda and salt together. In another bowl mix 1/4 cup orange juice, buttermilk and vanilla. Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour. Divide between 2 pans and smooth the tops. Bake for 45 minutes or until tester comes out clean. Cool for 10 minutes. Make syrup while cake is baking. Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice. Cooks these two together over low heat till the sugar is desolved. Spoon over cakes and then allow them to cool completely. You may glaze these cakes (after cooling) with a simple glaze but I don’t usually.
