Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees. Thoroughly coat a bundt pan with non-stick spray. In a large bowl, mix together the softened butter, sugar and brown sugar until completely blended. Add the eggs one at a time mixing well. Add the vanilla, pumpkin pie spice, baking soda, baking powder, and the salt. Mix until well blended. Start adding the buttermilk, and flour, alternating back and forth between the two, and mix until thoroughly combined. Pour the cake batter into the bundt pan. Bake the cake for about 45 - 55 minutes, or until a toothpick inserted into the cake comes out clean. Cool the cake on a rack for about 10 minutes and then remove the cake from the pan and let it cool completely. Mix the powdered sugar and orange juice to make a glaze. You can make the glaze as thick or as thin as you like.
Time 1h15m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Grease a 12 cup Bundt pan. Combine brown sugar and shortening in large bowl. Beat on low speed until creamy. Add the eggs one a time, beating well after each addition. Stir in the pumpkin and water. Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl. Add to the pumpkin mixture, beating at low speed until well blended. Beat for 2 minutes at medium speed. Fold in the 1/2 cup of walnuts and raisins. Spoon into the pan. Bake for 55-60 minutes. Cool for 10 minutes before removing from the pan. Place cake on serving plate. For the glaze, combine the sugar, orange peel and orange juice. Stir with a spoon until well blended. Spoon over top of the cake, letting the excess glaze run down the sides of the cake. Sprinkle with additional nuts before the glaze hardens.
Time 1h10m Yield 8 bundt cakes Number Of Ingredients 12 Steps:
Cake Preparation: Preheat oven to 350 degrees F. Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely. For the Orange Glaze: Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze. For the Marzipan Stems and Leaves: Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.
Time 1h5m Yield 8 servings Number Of Ingredients 12 Steps:
Cake: Preheat the oven to 350 degrees F. Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.
Time 2h Yield 10 to 12 servings Number Of Ingredients 19 Steps:
Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined. In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary. Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter. Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes. Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing. Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water. Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350F degrees. Coat 6-cup bundt pan with non-stick cooking spray. In a medium bowl combine flours, pumpkin pie spice, baking powder, baking soda, and salt. In a large bowl combine butter and brown sugar and beat at medium speed until mixed well. Beat in pumpkin and egg. Reduce to low speed and beat in flour mixture. Blend in buttermilk and 2 teaspoons vanilla, just until moistened. Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and allow to cool completely on wire rack. For the glaze, combine confectioners’ sugar, vanilla and orange juice in small bowl. Stir until well mixed. Drizzle over cooled cake.
Yield 12 Number Of Ingredients 17 Steps:
Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor CRISCO®. Flour lightly. Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water. Combine granulated sugar, melted CRISCO® Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan. Bake at 350 degrees F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15-20 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate. Combine confectioners’ sugar, orange peel and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.
Time 1h10m Yield 12 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners’ sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners’ sugar.
Time 1h20m Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Grease and flour bundt or tube pan. Beat brown sugar and Crisco together in mixer till fluffy. Add pumpkin, eggs, and water and mix together. Combine dry ingredients and mix well. Slowly add dry ingredient mixture to the pumpkin mixture and combine well. Pour into bundt or tube pan and cook approximately 60 minutes till inserted toothpick comes out clean. When cake has thoroughly cooled, run a butter knife around the edges to finish loosening it from the pan. Place a plate over the top of cake pan and invert cake pan so that cake falls on to the plate. Combine ingredients for glaze together. Drizzle on top of cooled cake once cake is on a plate or cake holder. Garnish with candied orange slices, jelly beans, or whipped cream.
Time 1h5m Yield 12 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners’ sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
More about “pumpkin cake with orange glaze recipes”
Yield 12 Number Of Ingredients 17 Steps:
Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor CRISCO®. Flour lightly. Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water. Combine granulated sugar, melted CRISCO® Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan. Bake at 350 degrees F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15-20 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate. Combine confectioners’ sugar, orange peel and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.
