Cranberry-Filled Orange Pound Cake I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, include 2/3 cup ...

An orange chiffon cake should be light and fluffy "like a teacup Pomeranian," according to Julia Chan, co-host of The Great Canadian Baking Show. Heat oven to 325F. In a large bowl, whisk together ...

(It will look a bit curdled at this stage). Cook in moderate oven (180c) for 20 mins then reduce heat to 160 deg C and cook for a further hour. Ice with orange icing.

I add orange zest and juice, because my mom added orange to hers (in her case a spoonful of frozen orange juice from concentrate; it was the 1970s, after all), a trick she learned from a recipe ...

Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar. Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes.

Add butter, oil, orange blossom water, and almond extract; process until fluffy, about 30 seconds. Add eggs, one at a time, through food chute, pulsing until combined after each addition.

I love this zesty cake; no creaming butter is required. Toss it all in the bowl, mix, and cook. It is just as delicious without icing, but for the sweet tooth, it is rather divine! Baking in a ...