I was taking Mom shopping and we found some terrific looking CaraCara
oranges...big and heavy...so I bought about a dozen. Wow..they are so good
this year! If you haven't had them, they are delicious...pink flesh, sweet,
and juicy.

I'm thinking- I have to make a cake for a birthday tomorrow- so why not use
the oranges? I'll use them in both the batter and the icing. Can't wait!

kimberly
--
http://eating-sandiego.blogspot.com

On Sat, 17 Jan 2009 01:23:01 -0800, "Nexis" > wrote:

>I was taking Mom shopping and we found some terrific looking CaraCara
>oranges...big and heavy...so I bought about a dozen. Wow..they are so good
>this year! If you haven't had them, they are delicious...pink flesh, sweet,
>and juicy.
>
>I'm thinking- I have to make a cake for a birthday tomorrow- so why not use
>the oranges? I'll use them in both the batter and the icing. Can't wait!
>
>kimberly

Put it up on your blog.

I can find those oranges here in town as well. What else do you
suggest for them, other than just eating?


Christine
--
http://nightstirrings.blogspot.com

Nexis said...

> I was taking Mom shopping and we found some terrific looking CaraCara
> oranges...big and heavy...so I bought about a dozen. Wow..they are so
> good this year! If you haven't had them, they are delicious...pink
> flesh, sweet, and juicy.
>
> I'm thinking- I have to make a cake for a birthday tomorrow- so why not
> use the oranges? I'll use them in both the batter and the icing. Can't
> wait!
>
> kimberly
> --
> http://eating-sandiego.blogspot.com


kimberly,

Tried and true...

Orange Bundt Cake


1 (18.25-ounce) package yellow cake mix
1 (3.9-ounce) package instant lemon pudding
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup sugar
1/4 cup butter

1. Preheat oven to 325*F (160* C). Grease one bundt pan and set
aside.
2. In large bowl beat together cake mix, pudding mix, 3/4 cup orange
juice, oil, eggs, and lemon extract for 3 minutes. Pour batter into
prepared bundt pan.
3. Bake for 50 to 60 minutes, or until tested done. Cool for 15
minutes and remove from pan.
4. In small saucepan combine 1/3 cup orange juice, sugar, and
butter. Bring to boil, reduce heat and cook for two minutes.
5. Drizzle hot icing over warm cake.

Makes 1 bundt cake.

[Tip: soak a folded towel in cold water in the kitchen sink then
quickly set the bundt pan bottom in it, then after the chill, invert it
onto a plate to release the cake,]

Best,

Andy

"Christine Dabney" > wrote in message
...
> On Sat, 17 Jan 2009 01:23:01 -0800, "Nexis" > wrote:
>
>>I was taking Mom shopping and we found some terrific looking CaraCara
>>oranges...big and heavy...so I bought about a dozen. Wow..they are so good
>>this year! If you haven't had them, they are delicious...pink flesh,
>>sweet,
>>and juicy.
>>
>>I'm thinking- I have to make a cake for a birthday tomorrow- so why not
>>use
>>the oranges? I'll use them in both the batter and the icing. Can't wait!
>>
>>kimberly
>
> Put it up on your blog.
>
> I can find those oranges here in town as well. What else do you
> suggest for them, other than just eating?
>
>
> Christine
> --
> http://nightstirrings.blogspot.com

I will.
The oranges are great for eating out of hand of course, but I like to use
them in ways that show off how lovely they are....there's this orange tart I
made last year that was really good, and they made it all the more pretty
with their pink color. I'll look for the recipe.

kimberly
--
http://eating-sandiego.blogspot.com

kimberly wrote:

> I was taking Mom shopping and we found some terrific looking CaraCara
> oranges...big and heavy...so I bought about a dozen. Wow..they are so good
> this year! If you haven't had them, they are delicious...pink flesh, sweet,
> and juicy.
>
> I'm thinking- I have to make a cake for a birthday tomorrow- so why not use
> the oranges? I'll use them in both the batter and the icing. Can't wait!

I looked specifically for the Cara Cara oranges at our Farmers Market
today based on your post. Alas, I only came away with Satsuma mandarins
and Blood Oranges.

When Bob and I got married, our best man hosted and cooked for our
reception dinner -- an elegant five course meal! The wedding cake was a
tiered, dark chocolate enrobed Blood Orange Cheesecake. He also used
sliced blood oranges in the Sangria. I've been hooked on blood oranges
ever since. Oh, and if anyone wants the recipe to the cheesecake, our
friend refuses to give it up -- we can't even have it! It was quite
special and spectacular.

--Lin

On Sat, 17 Jan 2009 01:23:01 -0800, "Nexis" > wrote:

>I was taking Mom shopping and we found some terrific looking CaraCara
>oranges...big and heavy...so I bought about a dozen. Wow..they are so good
>this year! If you haven't had them, they are delicious...pink flesh, sweet,
>and juicy.
>
>
OK, I've never heard of them before so I looked them up. They look
very pretty on google images! I sent my husband to the local green
grocer to ask about Cara Cara oranges, but the person he spoke to
hadn't heard of them either. I see Lin couldn't find them at her
farmer's market either. I see they come in from South Africa and
Venezuela. Where did yours originate?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> On Sat, 17 Jan 2009 01:23:01 -0800, "Nexis" > wrote:
>
>>I was taking Mom shopping and we found some terrific looking CaraCara
>>oranges...big and heavy...so I bought about a dozen. Wow..they are so good
>>this year! If you haven't had them, they are delicious...pink flesh,
>>sweet,
>>and juicy.
>>
>>
> OK, I've never heard of them before so I looked them up. They look
> very pretty on google images! I sent my husband to the local green
> grocer to ask about Cara Cara oranges, but the person he spoke to
> hadn't heard of them either. I see Lin couldn't find them at her
> farmer's market either. I see they come in from South Africa and
> Venezuela. Where did yours originate?
>
Albertson's lol
Venezuela is where these ones are from. I juiced a couple tonight and added
a little gingerale. Delightful stuff

kimberly
--
http://eating-sandiego.blogspot.com

On Jan 17, 4:23*am, "Nexis" > wrote:
> I was taking Mom shopping and we found some terrific looking CaraCara
> oranges...big and heavy...so I bought about a dozen. Wow..they are so good
> this year! If you haven't had them, they are delicious...pink flesh, sweet,
> and juicy.
>
> I'm thinking- I have to make a cake for a birthday tomorrow- so why not use
> the oranges? I'll use them in both the batter and the icing. Can't wait!
>
> kimberly
> --http://eating-sandiego.blogspot.com

I made a clementine cake (not nigella lawson's) and ran out of
clementines, so used the juice and zest from one of those pink
oranges. I also ate what was left after squeezing the juice--every
last bit of it! n They are wonderful.

Today I found 24 ounces of blueberries on Avenue U for $2. Tomorrow
I'm making the Jordan Marsh blueberry muffins.

maxine in ri