Whole Orange Cake with Cream Cheese Frosting

Some old friends came to dinner and this is the dessert I served.  I just love this cake because it's not just extra easy to make but it's so moist and just down right Yummy.  Also you only dirty a couple of things when making it.

 I adapted this recipe from  here

Printable
Ingredients
1 whole orange, peel and all
12 TBL butter, melted
3 eggs
1 cup super fine sugar **
1 1/2 cups self-rising flour

**if you don't have superfine sugar, put it in your processor and pulse several times until it becomes fine, be careful it does make dust.

Directions:
Preheat oven to 350.  Grease and flour a tube pan or bundt pan.
Process the whole orange in food processor until well pureed.  Add all the other ingredients and process until well combined.  Pour into prepared pan.  Bake for 35-40 minutes until golden brown and toothpick comes out clean.  Cool cake in pan for about 5-10 minutes then run a knife around edges and remove.  Let the cake cool completely before frosting.  If you have any cake left, store in refrigerator because of the cream cheese.

For the frosting

1 cup Cream cheese softened
1 stick butter, unsalted, soft
1 1/2 cup Confectionery Sugar
2 tsp Orange zest
1/2 tsp. vanilla

Directions:
Cream the butter and cream cheese until smooth, add powdered sugar 1/2 cup at a time, mix until blended.  Add the zest and vanilla, mix until well combined.

 Thanks for stopping by, have a wonderful day and remember to Find the Time to Do all the Things YOU Love.
Donna

Orange Poppy Seed Muffins

I started out wanting to make an Orange Poppy Cake, but made these instead. I will make the cake one day next week and share then. I am going to my friends Patsy's and I always try to bring a snack of sorts.
Printable
Ingredients:
1 orange quarter (peel and all)
1/2 cup orange juice (I used 1 tsp orange concentrate and water)
1/2 cup butter (soft) (i only use unsalted butter)
1 large egg
3/4 cup white sugar
1 cup AP flour (sift the white and wheat together...makes them lighter)
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

In blender or food processor blend orange segments, peel and all and orange juice until pureed. Add the egg and butter and puree again. In another bowl mix all dry ingredients except for the poppy seeds. Add orange mixture to dry ingredients all at once. Stir with wooden spoon until well mixed (don't over mix) add poppy seeds, mix. Pour into muffin tins fill 3/4 full. Bake for 20 minutes until tester comes out clean. Leave in pan to cool for 5 minutes then remove. Enjoy.





Hope you try these they are quick to make and delicious.
Have a wonderful day, and thanks for stopping by. Remember to Find the Time to do All the things you love.
Donna

Candied fruit

 The holiday is quickly approaching and I'm still baking away.  This past week I tried making candied fruit.  My first project was candied orange peel, boy are they yummy and very easy to make.  You can make candied lemon peel or grapefruit also.

It's a little time consuming because it's done in 4 steps. 
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. I did it 3 times because they say that mellows the bitterness (true) But you could do it only 2 times if you want.  Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

The other candied fruit I made was lemon and pineapple.  Some of the after it was candied I chopped and added fondant so I would have center for chocolate candy (which I made and those are so yummy too, like a cherry cordial but only pineapple instead)

 This fruit is a lot sweeter and I think if I make it again I will cut down on the honey, it's has a very strong honey flavor when eaten alone, but in the candy I think the fondant mellows the flavor.  I also took several of the pieces and just covered them in chocolate.

Prepare fruit.
Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces.
 Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.
 boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.
Drop small amount of fruit into liquid.
Cook on low heat 20-30 minutes until the fruit or rind is transparent.
 Drain and repeat with rest of fruit.
Cool fruit and store in airtight container.

Next I will be posting some of the Christmas cookies I've made, that will probably be mid week.  Also I'll post my chocolate candies.
Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.
Donna