This luscious cake recipe from for Glazed Orange Cakes is moist and light, with an extra kick of flavor from the orange zest and juice in the glaze.
This is a great recipe to feed a crowd at the end of a Sunday dinner. These stunning cakes will quickly become a fail-safe option for any event!
I am head over heels crazy about these perfect little cakes that helped me kick off the autumn baking bonanza! These orange cakes with orange glaze taste so delicious! Plus they are super light and fluffy!
When I was mixing up the batter for this cake I told my son it had orange in it. He saw me add the zest, and went on and on saying he was not even going to eat a bite of them when they were done because cake should NOT have orange peel in it!
Well, of course when he saw me dipping them in the glaze, he started to look pretty uncertain on his decision. He said they looked really yummy and maybe he’ll try a tiny piece.
Well, one bite turned into one cake and a request for a second. He absolutely loved them!
I’m not surprised he love them because they really were fantastic! They are light, fluffy and full of citrus flavor.
To make these, I used a mini cake pan, but you can use a mini loaf pan if you don’t have a pan like mine. I also made these cake using a doughnut pan which worked really well too!
I could have eaten the whole batch, but I’m on a diet so I only got a couple of bites. You can bet that when my diet is done – I’m making these again – as soon as possible!
Full disclosure – I added food coloring to the batter for ascetic purposes in the photos. I included it in the recipe, but you can omit it.
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Glazed Orange Cakes
These zesty Glazed Orange Cakes look so gorgeous you won't want to eat them, but be warned - once you start you won't be able to stop.
Ingredients
2
cups
all-purpose flour
1½
cups
sugar
2
teaspoons
baking powder
1
teaspoon
salt
1
extra-large egg
lightly beaten
2
tablespoons
butter
melted
1⁄4
cup
freshly squeezed orange juice.
the zest of 1/2 and orange.
1
cup
whole milk
For the icing:
2
cups
powdered sugar
2
tablespoons
melted butter
1
teaspoon
orange zest
2-4
Tablespoons
freshly squeezed orange juice
orange food coloring
optional
Orange jelly candies decorate
optional
Instructions
Preheat the oven to 350F/175C degrees. Grease a 12 section mini cake pan or mini loaf pan. Note: if using a mini loaf pan, you may not get 12 cakes out of the recipe.
Into a large bowl, sift together the flour, sugar, baking powder, and salt.
In a small bowl, whisk together the egg, melted butter, zest and juice.
Add the food coloring if using. Mix until well combined.
Stir the milk into the dry ingredients followed by the juice mixture and stir until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
Bake for 15-17 minutes, until a cake tester comes out clean.
Allow to cool for 5 minutes, then tap the cakes out and transfer to a rack to completely cool.
Place baking paper under wire racks to catch the excess icing.
For the icing:
Prepare by mixing the sugar, butter and zest together in a bowl and then add the juice one tablespoon at a time until the desired consistency is reached (I like mine fairly thick).
Dip the cooled cakes into the icing one at a time covering half the doughnuts then place on the cooling wracks.
Add the candies before the icing sets (if using)
Leave on cooling rack to completely set the icing before serving.
Nutrition Facts
Glazed Orange Cakes
Amount Per Serving
Calories 305
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 2g
10%
Cholesterol 25mg
8%
Sodium 242mg
10%
Potassium 137mg
4%
Total Carbohydrates 63g
21%
Sugars 46g
Protein 3g
6%
Vitamin A
3.7%
Vitamin C
5.1%
Calcium
5.7%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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