Orange cake. TNS
If you are short on time, have a lot of oranges on hand, and looking to make an easy dessert, this orange Bundt cake is what you should consider.
The batter of this cake is flecked with orange zest and the cake is topped with a glaze that includes orange juice and orange zest. Can you say orange overload?
The cake does not require a long list of ingredients nor are they difficult to find. The cake is delightfully moist and not too sweet; the sweet-tangy glaze complements the cake quite well.
Moroccan beef burgers with cucumber tomato salad
Recipe for Crowds' favorite, Luqaimat
Mango chia pudding to satisfy your summer cravings
The cake is bright yellow with a tinge of orange and that’s because the batter is made from store-bought yellow cake and lemon instant pudding mixes, but so what if they are from boxes? The cake is doctored enough to taste homemade and the mixes only partly define the cake. It’s the add-ins like the orange juice and zest that linger in the mouth and have you craving another slice of cake.
So if you are looking to make a cake that can be whipped up in a jiffy and has an undeniable orange flavour, it is this orange cake without a doubt. It has the power to change even a box-mix naysayer’s heart.
The original recipe called for two teaspoons of lemon zest to the cake batter. You can replace it with three tablespoons of orange zest as it is an orange cake after all, and for a deeper and brighter flavour.
1 (15.25-ounce) package yellow cake mix
1 (3.4-ounce) package lemon instant pudding mix
3/4 cup orange juice, freshly squeezed
1/2 cup vegetable oil
4 large eggs
3 tablespoons orange zest
Orange glaze (recipe follows)
1. Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
2. Stir the cake and pudding mixes in a large bowl. Add orange juice, oil, eggs and orange zest.
3. Beat on low with a mixer at low speed to combine. Scrape down the sides. Beat at medium for 4 minutes.
4. Pour the batter into the prepared pan. Bake for 38 to 40 minutes or until a wooden pick inserted in the centre comes out clean.
5. Cool in pan on a wire rack for 15 minutes. Remove from pan to wire rack. Cool completely for 1 hour. Transfer to a platter. Drizzle warm orange glaze over the cake.
1/2 cup sugar
1/3 cup orange juice, freshly squeezed
1/4 cup butter
2 teaspoons orange zest
Cook sugar, orange juice and butter in a saucepan over medium heat, stirring until butter is melted. Cook for 2 minutes. Then remove from heat and stir in the orange zest.
Tribune News Service
“This is my version. It makes a large loaf and is quite rich, so you’ll get a lot of slices out of it,” says food writer Anna Jones.
If you want the perfect dessert to feed a crowd without breaking the bank, make a sheet cake. These recipes for candy bar sheet cake and lemon buttermilk sheet cake will surely be a hit at your next party.
This iced spice cake made with shredded carrot has been a beloved dessert since at least the 1800s. But it enjoyed particular popularity during the health craze of the 1970s, when carrot cake was deemed more virtuous than pie or cheesecake.
According to the agency, before the floods struck last June, water from only 36% of Pakistan's water system was considered safe for human consumption.
Tripoli's centre is dotted with a myriad of cafes, from tiny kiosks to large halls, all equipped with sophisticated Italian espresso machines.
The UAE-based global nonprofit donates 11 libraries with 100 books each to schools, charities, orphanages and nonprofits through its Pledge a Library initiative.