Florida Orange Cake The First Year

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Preheat the oven to 350 degrees F (175 degrees C). Combine cake mix, eggs, 1 package pudding mix, vegetable oil, orange extract, and mandarin oranges, and beat well for about 3 minutes. Bake in three 9-inch greased and floured round cake pans for 20 to 25 minutes in the preheated oven. Fold remaining package pudding mix and pineapple into.

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Pour into prepared pan and bake until the center springs back, about 25 to 30 minutes. Remove from the oven and cool. Cut the cake into 24 equal pieces. To assemble, place one piece of the cake in the center of 12 plates. Place 1/4 cup of the ice cream on top of each piece of the cake. Spoon some of the compote over the ice cream.

Florida Orange Cake The First Year

Grease and flour two loaf pans. Line the bottoms with parchment paper. 2. Zest the oranges to create ⅓ cup of zest. Set aside zest. Using a juicer, squeeze ¾ cup of orange juice. 3. Using an electric mixer, cream the 2 sticks of butter and 2 cups of granulated sugar for five minutes until light and fluffy.

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Step Eight. Clean 2-3 pints of Florida strawberries and cut in quarters. Use ready-made whipped cream or make your own using 1 cup of heavy whipped cream and ¼ cup of sugar in a mixer for 2 minutes. Place cake on a plate, add the strawberries, top with whipped cream. Adapted from Barefoot Contessa recipe, Orange Pound Cake.

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2. Prepare cake mix according to box instructions. Bake in two 8-9 inch cake pans for 25-30 minutes or until cake tester or toothpick comes out clean. Cool in the pan 10 minutes before removing. Let cakes cool completely before decorating. 3. Prepare frosting. 4. To assemble cakes, trim tops if necessary to form a level top.

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In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased 9x13 in baking pan. Bake at 350 degrees for 30-35 minutes or until toopick comes clean. Cool on a wire rack.

Florida Orange Cake The First Year

Adjust rack one-third up from the bottom of the oven and preheat oven to 350 degrees. You will need a loaf pan measuring about 8½ x 4½ x 2¾ inches, or one with about a 6‑cup capacity. Butter.

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Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, sugar, and orange zest on medium speed for 2-3 minutes, until light and fluffy. Add eggs one at a time, followed by vanilla extract. Beat until combined, scraping the sides and bottom of the bowl as needed.

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Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, spray again and set aside. In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

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Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish. FOR THE CAKE: In large mixing bowl, combine cake mix, orange juice, eggs, water & oil. Beat on low speed 30 seconds, then for 2 minutes on medium. Pour into prepared baking dish, & bake 30-35 minutes or until toothpick inserted near center comes out clean.

Orange Juice Cake Recipe How to Make It

Preheat oven to 350. Whisk cake flour, salt, baking powder and baking soda in large bowl. Set aside. Cream room temperature butter and sugar for 3 minutes on med low with paddle attachment. Incorporate room temperature eggs one at a time. Add extract vanilla and orange extracts to the milk.

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Slice 2-3 oranges, in1/4 inch thick slices. Combine 1 1/2 cups of water and 1 1/2 cups of sugar in a saucepan. Take the vanilla bean, split open lengthwise and scrape the seeds into the water and sugar mixture. Stir over medium heat until sugar dissolves. Add the orange slices and simmer until translucent around 25 minutes.

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In a large bowl, combine cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 9x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

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Preheat oven to 350°F. Spay 2 or 4 round cake pans with non-sticking spray for baking. With an electric mixer, mix the cake mix, orange juice, eggs and oil at low speed for 30 seconds and then for 2 minutes at medium speed. Pour the cake batter evenly into your cake pans. Bake according to box directions.

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In a medium bowl combine the flour, salt,and baking soda. Set aside. In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. Add the oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined.

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Put the mixer on low, and slowly pour in the oil, followed by the orange juice, zest, and vanilla extract. Add the dry ingredients. Keeping the mixer on low, add the flour mixture, but do not overmix the batter. Just mix the batter until the flour is completely combined. Bake at 350°F/180°C.