Preheat the oven to 350F. Grease and base-line an 8 inch round cake pan. Mix together the oil, eggs and orange juice.
Place the soft brown sugar, flour and baking powder in a bowl. Pour in the egg mixture.
Stir until well mixed. Stir in the carrots. Pour into the pan. Bake for 55-60 mins until golden and firm to the touch.
Leave in the pan for 10 mins and turn out on to a wire rack to cool. Decorate with orange slices and powdered sugar just before serving.
deep 8 inch cake pan and line base and sides with baking
ightly grease and line an 8 inch square cake pan with
50\u00b0F. Lightly grease and line bottom of a 9
Heat oil in a Dutch oven over medium heat, add cardamom and cook, stirring, for 30 seconds, until aromatic. Add carrots and onion and cook for 4-5 mins, stirring occasionally, until starting to soften. Add chicken stock and orange zest. Bring to a boil and simmer for 15-20 mins, until carrot is very tender. Add orange juice and puree using a hand mixer until smooth. Serve garnished with sliced almonds and yogurt.
rease an 8-inch round cake pan. Line the bottom with
x5 inch loaf pan and line base and sides with parchment paper
Grease a 14 x 21 cm loaf pan; line the base with greased paper.
Cream butter and sugar until light and creamy.
Beat in eggs one at a time; beat until combined.
Stir in sultanas and grated carrot.
Add sifted dry ingredients and orange juice.
Spread into the prepared pan.
Bake in moderately slow oven 1-1/2 hours.
Stand 5 minutes before turning cake on to a wire rack to cool.
Ice when cold.
Icing:
Beat butter until creamy, gradually beat in sifted icing sugar.
Add orange juice; beat until smooth.
Excellent.
at. Cook pine nuts, garlic and cumin, stirring, for 2-3
Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan.
While cake is cooking, combine orange juice and sugar.
When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake.
Serve warm.
Combine cake mix in large bowl with
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.
Mix cake mix as directed only using 1 cup of water.
Add orange jello.
Bake according to directions on box.
When cool, split the layers.
Mix sour cream, sugar, coconut and orange juice.
Put in fridge before you make the cake.
When cake is cool, frost layers upside down until the last layer.
Reserve 1 cup of filling to mix with 8 ounce carton of Cool Whip for icing top and sides. Refrigerate overnight (very good).
Mix cake mix, Jell-O mix (dry), oil, orange juice, water and orange peel in a large bowl and beat well with electric mixer.
Add eggs, one at a time, beating well after each.
Pour into Bundt pan and bake 30 to 35 minutes, until cake tests done.
Invert cake onto serving platter.
Ice with Orange Glaze while warm.
Combine dried fruit, brandy, and orange peel and juice in a large bowl.
Mix until smooth the cake mix and pudding mix.
Add remaining ingredients.
Pour into greased and floured cake pan and bake at 350\u00b0 for 50 to 60 minutes.
Store in freezer, the longer, the better.
baking powder, salt, cinnamon, nutmeg, and ginger together in a large
Mix all ingredients.
Pour into a greased tube or Bundt pan. Bake at 350\u00b0 for 45 to 55 minutes.
Leave in pan when done.
Pour glaze over cake and let cake soak up glaze before removing from pan.
Combine cake mix, 1 can oranges with juice, eggs and oil. Beat together 3 minutes.
Pour into 3 (8-inch) greased and floured cake pans.
Cook at 350\u00b0 for 20 to 25 minutes.
Cool completely.
Mix together cake mix, sour cream, eggs and peach pie filling. Pour into ungreased 9 x 12-inch pan.
Bake 35 to 40 minutes at 350\u00b0.
Mix cream cheese, pineapple and pudding until blended.
Fold in Cool Whip and frost cake.
Refrigerate.