Return to the Dessert Exchange Forum | Post a Follow-Up

 o
RECIPE: Orange Cake

Posted by jane__ny (My Page) on
Sun, Jan 13, 08 at 19:33

Received a box of oranges and am trying to find a recipe before they go bad. Wondering if I can substitute oranges for lemons in a lemon pound-cake recipe?

Any suggestions?

Thanks,
Jane


Follow-Up Postings:

 o
RE: RECIPE: Orange Cake

Just a follow-up in case anyone is interested - made Ina Gartens Lemon Cake recipe, substituting orange juice and orange zest. Turned out unbelievable. Didn't change a thing.

I think her lemon cake is the best ever, now the orange cake is tied!

Jane


 o
RE: RECIPE: Orange Cake

I looked up the recipe, it sounds really good & I have copied. I've been looking for a good lemon cake & will try this one as soon as I can. The orange version sounds good too. I really get a craving for lemon cake in early spring.
Thanks!


 o
RE: RECIPE: Orange Cake

Both cakes are so good. The lemon is lemony (not sweet), but so good. If you love lemons, you'll love it! I think it is the best lemon cake I've ever had. So glad the same recipe worked with oranges.

Jane


 o
RE: RECIPE: Orange Cake

This is an old favorite-- very moist-- quick to put together.I remember Mom teaching me when I was 12 or so, long before I had even heard of a food processor-- used the old foodmill.

Diane's Home Cookin Chapter: Cakes & Torts

Orange Kiss-Me Cake
===================
Bake-Off Contest 02, 1950
-$25,000 GRAND PRIZE WINNER

INGREDIENTS
Cake
1 orange
1 cup raisins
1/3 cup walnuts
2 cups Pillsbury BEST All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup margarine or butter, softened, or shortening
2 eggs
Topping
Reserved 1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
. DIRECTIONS 1. Heat oven to 350F. Grease and flour 13x9-inch pan.
Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In
blender container, food processor bowl with metal blade or food mill,
grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set
aside. 2. Lightly spoon flour into measuring cup; level off. In large
bowl, combine flour and all remaining cake ingredients at low speed
until moistened; beat 3 minutes at medium speed. Stir in orange-raisin
mixture. Pour batter into greased and floured pan. 3. Bake at 350F.
for 35 to 45 minutes or until toothpick inserted in center comes out
clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan. 4.
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in
1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely
cooled. High Altitude (3500-6500 ft) Increase flour to 2 cups plus 2
tablespoons. Bake at 375F. for 35 to 40 minutes.


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Dessert Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here