Breadmaker Orange Cake Fast2eat

Breadmaker Orange Cake Fast2eat

Yes, you can bake a cake in your bread machine. Baking with your bread machine can be quick, easy, and rewarding. There’s no yeast, no timings, and not much washing up – why not give it a try?

A bread machine does not only have to bake bread. Use it for mixing and baking your homemade cakes. Cakes are the same as a quick bread, as they use baking soda or baking powder for leavening instead of yeast.

You will not get a dough-like consistency with this recipe. As cake, you’ll end up with more of a batter.

If you love oranges, wait until you taste this cake. It’s often served as a tea or coffee cake, dessert cake or breakfast cake.

It can be finished in the bread machine (Cake setting) or you can pour the batter into a buttered bread pan and bake in the oven*.

Breadmaker Orange Cake Fast2eat
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Resting time: 15 minutes
Total Time: 1 hour 50 minutes
If you love oranges, wait until you taste this cake. It’s often served as a tea or coffee cake, dessert cake or breakfast cake.
Servings: 16 slices

Ingredients

  • 01 cup Orange juice - room temperature
  • 4 tbsp Butter - softened or margarine
  • 3 Egg - slightly beaten
  • 1 1/2 cup Sugar
  • 2 tbsp Dry milk powder
  • 1 cup Corn starch
  • 3 cups All-purpose flour
  • 2 tbsp Baking powder - reserve – add after 10 minutes

Glaze:

  • 2 tbsp Orange juice
  • ¼ cup Confectioners' sugar - **

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients (but baking powdeinto the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients).
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select the “Cake” * bread setting and Press the Start button.
    You cannot use the “Crust Colour” and “size” buttons.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer."
  • After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
  • When the bread machine beeps during the kneading cycle. Raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber.
  • Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
  • When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer.

Glaze:

  • Mix orange juice with confectioners' sugar*. Pour on the cake while it’s still warm. After you have removed it from the pan.

Notes

*Many bread machines have a “Cake” Setting although be careful, sometimes it’s referred to as a “Batter” setting. Without a “Cake” or a “Batter” setting, you can still use the bread machine to make cakes. Cakes are the same as quick/rapid bread, as they don’t have yeast in the recipe. They usually have baking powder and/or baking soda so the cake will rise in the oven. Most bread makers also have a ”bake” cycle.
Depending on your machine, use either the “Cake” (the best option) or “Quick/rapid bread” or “Batter” or “Pasta dough” or “bake” setting.
  • The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
  • The “batter” setting, like the “Pasta dough” setting will prepare your cake batter but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for 45 minutes but you need to insert a knife or wooden skewer into the center of the bread to make sure it’s done. If it comes out wet add another 10 minutes.
  • The “bake” feature, is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
Caution: One thing to avoid is lifting or dropping the lid while your cake is baking in the machine. We often open the lid to check progress on a loaf of bread with no problems, but cakes are fussy and can fall if exposed to cooler temperatures or vibration at the wrong time.
Here are some tips for successful baking in your bread maker:
  • Check the mixture is blended. About 6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrape everything in using a silicone spatula.
  • Cold butter may not be properly incorporated, so make sure it’s really soft when it goes in (or melted). Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
  • Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose all-purpose or cake flour (follow the recipe).
  • To check for doneness, stick a skewer into the cake – it’s ready when it comes out clean.
  • To add richness to the finished cake, spike holes all over with a skewer, and pour over a glaze
Check more info about the Cake setting.
** Powdered sugar, also called confectioners' sugar, icing sugar, and icing cake

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this cake without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased cake pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers at 95°C/205°F on an instant-read thermometer. Remove the cake from the oven, remove it from the pan, and cool it on a wire rack.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
 
Course : Appetizers & Starters, Breakfast & Brunch, Dessert
Cuisine : Brazilian
Keyword : 5 Minutes, Bake, Bread machine, Bread maker, Breadmaker, Breadmaker Orange Cake, Breakfast, Cake, Cake Cycle, Cake setting, Coffee cake, dessert, Easy, easy-to-prepare, Fast, Nut-free, Orange, Orange Cake, orange juice, Party, Quick, Sweet, Tea cake

Nutrition

Calories: 247kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 43mg | Potassium: 236mg | Fiber: 1g | Sugar: 22g | Vitamin A: 175IU | Vitamin C: 8.9mg | Calcium: 84mg | Iron: 1.4mg
Tried this recipe?Mention @Fast2eat or tag #Fast2eat!
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Also check: Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker

* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

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Comments

Hi, I am keen to try your cake; it looks really good. But I was wondering, can I use self raising flour instead of the all purpose flour, and omit the baking powder? Any idea of how much I should use in this case? Thanks!

Susana Macedo

Hi Lin,
I have never tried this, but you can try. Just keep in mind that, whenever you want to use self-raising flour instead of all-purpose flour, you’re not only substituting the all-purpose flour and baking powder, you’re also substituting the salt so it may require some trial and error.
For every 1 cup of all-purpose flour that you substitute with self-raising flour, ¼ teaspoon of salt and ½ tablespoon of baking powder need to be scratched from the recipe’s ingredient list, which means:
For 3 cups All-purpose flour + 2 tablespoon Baking powder
You should use:
3 cups self-raising flour + ½ tablespoon of baking powder
It will probably be a little bit saltier, as my recipe doesn’t call any salt and it will add 3/4 teaspoon of salt.
And remember, the leavening agents in self-raising flour can expire over time, causing the self-raising flour to lose its ability to lift your baked goods.
Another thing to keep in mind is that store-bought self-rising flour is traditionally milled from soft wheat that has a lower protein content than regular all-purpose flour. Thus, it produces a more tender baked good—your self-rising flour substitute will produce a slightly less tender, but no less delicious, result.
Also be careful, to do not add too much Baking powder. Adding too much extra leavening in the hope of making something rise more can actually have the opposite effect. If there is too much leavening in the cake then as the cake bakes it rises up too much and then falls back very quickly as the cake cools, leaving a sunken cake with a very wrinkled surface. In addition, too much baking powder or bicarbonate of soda can give an unpleasant, slightly bitter taste.
Please let me know the results.
If you have any other questions please just ask anytime.
Remember, once you make my recipes, I would love to see your creations, so please let me know!
Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
Thank you so much for reading, supporting, and sharing.

Hi, may i know what can I substitute for dry milk powder please? I don’t have dry milk powder now and not easy for me to do groceries shopping during lockdown. But I would love to try your recipe 🙂 kindly advise.

Susana Macedo

Hi Wern,
You can certainly use fresh milk.
Simply replace the water with milk and omit the powdered milk.
However, do NOT use regular milk when using the “Delay Timer” function as fresh milk can spoil when left at room temperature for several hours.
I appreciate your comment.
If you have any other questions please just ask anytime.
Remember, once you make my recipes, I would love to see your creations, so please let me know!
Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
Thank you so much for reading, supporting, and sharing.

I’m so amazing at what I saw on your blog, was searching for a nice site where I can get orange cake for my cousin’s wedding. Your orange cakes looks attractive and adorable.
I will like to you to bake a cake for my cousin’s wedding that is coming up next month.

Susana Macedo

Hello Teegal,
I’m so glad that you like it. It is really yummy.
I really appreciate your comment.
Remember, once you make my recipes, I would love to see your creations, so please let me know!
Take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
Thank you so much, for reading, supporting and sharing.

I made it this morning. And it turned yummy. But I had to increase baking time twice after the machine stop, because the program allows me to increase baking time maximum of 20 min. So 20 min and 5 min. Thank you for the recipe.

Hello Parkit,
I’m so glad that you like it. It is really yummy.
I really appreciate your comment.
It all depends on the machine. This Walnut Bread for example, I used to make in my previous bread maker using Quick/Rapid cycle and it was perfect. With my new one, I always have to increase the bake time, as it comes undercooked inside.
If you have any questions please just ask.
Thank you so much Parkit, for reading, supporting and sharing.
Remember, once you make my recipes, I would love to see your creations, so please let me know!
Take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

 
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Since you are here, can I ask a favor? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Thank you so much!!!