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Full Online Book HomeLearning KitchenFruit - Orange - Orange Cake By Tammytoo
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Fruit - Orange -  Orange Cake By Tammytoo Post by :butterboy Category :Learning Kitchen Author :Unknown Date :February 2012 Read :718

Click below to download : Fruit - Orange - Orange Cake By Tammytoo (Format : PDF)

Fruit - Orange - Orange Cake By Tammytoo

2 oranges
2 cups flour
1 cup white raisins
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter or margarine at room temperature
2 eggs
About 1/2 cup buttermilk
1 teaspoon vanilla
1 cup walnuts, toasted

Preheat oven to 350 degrees F.

Remove the peeling from the oranges. Squeeze the peeled oranges. Reserve 3 tablespoons juice for the Glaze. Combine the remaining juice and buttermilk to make 1 cup liquid.

Using a metal blade from a food processor, combine flour, raisins, soda and salt. Pulse about 10 times until raisins are coarsely chopped. Transfer to a small bowl. Using the metal blade, chop the peeling with 1/2 cup sugar. Process about 2 minutes. Add peel/sugar mixture to flour mixture.

Using metal blade, process remaining 1/2 cup sugar and butter until smooth and light in color. Stop and scrape down sides of the bowl. Add eggs, orange juice, buttermilk, vanilla through feed tube, pulsing 4 to 5 times. Add toasted walnuts. Pulse 2-3 times. Add flour mixture, pulsing until flour just disappears.

Pour batter into greased 9-inch spring form pan or a 9" square pan. Bake 35-40 minutes, until cake tester inserted in the middle comes out clean. Remove cake from oven to add glaze. Without a food processor, combine all the ingredients in a large mixing bowl. Beat slowly about one minute until all ingredients are combined. Mix at medium speed, about 3 minutes. Without a processor, you will have to grate the orange peel and chop the raisins by hand.

1/2 cup sugar
3 tablespoons orange juice

In a small bowl, stir together sugar and juice until sugar dissolved. Spoon glaze evenly over baked cake. Return cake to oven for 5 minutes. Cool on a wire rack. After cake is cooled, cover with foil. Cake is more moist if baked one day before serving.

Makes about 12 servings.
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3 cups of chicken breast meat red and green bell peppers and green onion to equal about 1 cup2 egg, beaten until frothySauce: 1 cup soy sauce 1/2 cup sugar 1/2 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Approx. 1/4 cup water or low-sodium chicken broth (to dilute soy sauce--otherwise too salty) 2-3 garlic cloves (crushed) 1/2 tsp. hot sauce About 2 hrs. prior to making this dish, pour a little of the sauce mixture in with the breast nuggets so meat would soak up flavor. To do otherwise would not allow the sauce

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1 (6 oz.) can frozen orange juice, thawed 1 (12 oz.) box vanilla wafers-crushed 1 (1 lb.) box powdered sugar 1 1/2 cup finely chopped pecans 1 stick butter Crush vanilla wafers fine or in food processor. Mix in sugar and pecans. Add small can O.J. and pour in melted butter. Mix together with hands and form into 1-inch balls and roll additional powdered sugar or coconut flakes if desired.