Betty Crocker Super Moist Orange Cake 🍊 3 ingredients Less than 5

Bourbon Soaked Eggnog Fruitcake Pound Cake Pound cake, Fruit cake

Keep mixing until the color turns pale yellow and becomes fluffy. Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined. Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.

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Add the cornstarch and mix until dissolved. On medium-high heat bring the juice to a boil. Boil for about 1 minute stirring constantly. Juice will thicken. Remove from heat and stir in sugar, vanilla and grated orange peel. Using a skewer poke holes into your cake. While sauce is still warm, drizzle over cake allowing to seep into cake.

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Continue to mix until the egg disappears completely into the mixture. Slowly incorporate the flour into the mixture one ½ cup at a time. Bake for 60 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan 10-15 minutes.

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Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of.

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Orange-Soaked Pound Cake. Heat oven to 350 degrees. Bake cake mix as directed on box for 1 (9x5 inch) loaf pan. Cool 10 minutes. Remove from pan; cool about 30 minutes. Pierce with fork every 1/2 inch. Stir together powdered sugar, 3 teaspoons of the orange juice and the orange peel. Stir in just enough remaining orange juice to make glaze.

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Make sure you apply the orange soak after the cake has been removed from the bundt pan and it is still warm. This will help the cake absorb the soak and become moist and flavorful while it cools. Because the cake is so moist, it can be delicate and prone to breaking. Use two large fish spatulas or a large cake spatula to transfer the cake to.

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Instructions. To make the cake, preheat the oven to 325 degrees Fahrenheit. Grease the bottom of a 10-cup capacity tube pan and coat it with flour. In a large mixing bowl, beat together shortening, margarine, and sugar at medium speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, until well combined.

Bourbon Soaked Eggnog Fruitcake Pound Cake Dense traditional pound

Generously grease and lightly flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan. Bake 38 to 44 minutes or until toothpick.

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Step 1: Preheat the oven to 325°F. Spray a 9 x 5" loaf pan with non-stick baking spray and line the top and sides with parchment paper for easy removal of the cake once baked. Set aside. Step 2: Use your hands to massage the orange zest together with the C&H® Granulated Sugar for about 30 seconds.

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Step 1 Preheat the oven to 325°F and thoroughly grease a Bundt pan with nonstick baking spray. Step 2 In the bowl of a stand mixer fitted with a paddle attachment, add the butter and beat until light and fluffy. Add the sugar, 1 cup at a time, mixing after each addition. Add the eggs, 1 at a time, mixing after each addition. Add the butter flavoring (or vanilla) and lemon extract, and mix well.

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In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended. 2. Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended.

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Add eggs, one at a time, and beat briefly to combine - don't worry if the mixture goes a little bit lumpy at this stage - then scrape down the sides of the bowl. Add orange zest. Add flour, baking powder, salt and milk. Mix on a low speed until cake batter is smooth and creamy (but try not to over mix).

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Step 5: Add the Cake Mix and Bake. Gradually add the cake mix and blend it with the wet ingredients. Like eggs, adding the dry components all at once will weigh down the batter and cause the cake to flatten in the oven. You can also pour the liquids on the cake mix and use a spatula to fold the batter.

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Take a big bite of Betty inspiration. Betty's got the must-have recipes. With our newsletter, you'll get Betty's best-of-the-best sent straight to you! Bake a rich, buttery dessert the whole family will love with these simple and delicious pound cake recipes.

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Heat oven to 325°F. Grease an 8- to 12-cup tube or bundt pan. Scrub and dry oranges. With a vegetable peeler, remove colored part of peel (zest) and measure: You need a packed 1/3 cup. Squeeze oranges; reserve 1/3 cup juice for Syrup. Process zest and sugar in a food processor until zest is very finely chopped.

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Heat oven to 350º F.. Bake pound cake as directed for 1 loaf pan. Cool 10 minutes. Remove from pan; cool about 30 minutes. Pierce with fork every 1/2 inch. Make Orange Glaze (ingredients above); pour slowly over warm cake, allowing some to drizzle down sides. Sprinkle with sugar if desired.