Marie's Moroccan Orange Brunch Cake

July 18, 2011 10:15:03 AM PDT
Marie Sheppard of Chicago is a semi-finalist in the 2011 Pillsbury Bake-Off Contest with her recipe, Marie's Moroccan Orange Brunch Cake.

If Sheppard's recipe makes it into the finals, she and 100 others will face-off in Orlando, Florida in March 2012. To vote for Sheppard, whose Marie's Moroccan Orange Brunch Cake is vying against Almond-Macaroon Coffee Cake from Linda Bibbo of Cleveland, Ohio, visit Voting ends July 21 at 11:59 p.m. (CST).

Marie's Moroccan Orange Brunch Cake

Prep Time: 30 minutes
Start to Finish: 1 hour 15 minutes
Makes: 16 servings


2 tablespoons McCormick Sesame Seed
1 medium orange
1 package (8 oz) chopped dates
1/4 cup Smucker's Low Sugar Sweet Orange Marmalade
1/2 teaspoon McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Ginger
1 can Pillsbury refrigerated orange flavor sweet rolls with icing
1 tablespoon plain low-fat yogurt
1/8 to 1/4 teaspoon McCormick Ground Allspice


To toast sesame seed, sprinkle in 10-inch ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from skillet. Grate orange peel; reserve 1 tablespoon peel. Juice orange; reserve 1 tablespoon juice.

In same skillet, add dates, orange marmalade, 1 tablespoon reserved orange juice, cinnamon, ginger and 1 tablespoon of the sesame seeds. Cook over medium heat 3 to 5 minutes, stirring occasionally, or until dates are softened and glazed. Cool 5 minutes.

Meanwhile, heat oven to 350°F. Generously spray 10- or 9-inch tart pan with removable bottom with Crisco Original No-Stick Cooking Spray. Place rolls in pan. (Set icing aside.) Sprinkle remaining sesame seeds over rolls; press rolls to cover bottom of pan. Spoon date mixture over rolls, spreading to within 1 inch of edge.

Bake 20 to 24 minutes or until edges are golden brown.

Meanwhile, in small bowl, combine icing, yogurt, and allspice; blend well. Remove cake from oven; cool 5 minutes. Drizzle icing mixture over brunch cake. Sprinkle evenly with reserved 1 tablespoon orange peel. Cool 15 minutes. To serve, remove side of pan. Cut into wedges.

(release) 45th Pillsbury Bake-Off Contest Lets You Be the Judge America to Help Decide 10 of the Final 100 Creative Recipes Competing for the $1 Million Grand Prize

Entries for the 45th Pillsbury Bake-Off Contest are in and judging is now underway. And once again the Pillsbury Bake-Off Contest is letting You Be the Judge!

"Over the years we've received countless calls from people wanting to get involved in this iconic contest. You Be the Judge! provides consumers with a fun way to experience the contest and play a part in helping to decide some of the recipes that will compete for the $1 million prize," said Jann Atkins, the Bake-Off Kitchens Manager.

Beginning May 12, 2011, America will have the opportunity to vote for 10 of the 20 original recipes posted on The recipes will be posted in pairs every two weeks beginning May 12, 2011 (namely, May 26, June 9, June 23, July 7, July 21, Aug. 4, Aug. 18, Sept. 1 and Sept. 15, 2011) and during each two-week period, consumers will have the opportunity to cast their vote for their favorite of the two recipes. Voting is limited to one vote per person per each pair of recipes. Voters must be registered members of and 18 years of age or older as of May 1, 2011 to participate.

The recipe from each pair receiving the most votes at the end of the two-week period will move forward in the competition and the contestant who submitted that recipe will become a finalist in the 45th Pillsbury Bake-Off Contest. Voting for the tenth and final pair of recipes will close at 11:59 a.m. CDT on September 29, 2011, and the final 100 recipes competing for $1 million at the competition will be announced mid-October 2011.

From March 25-27, 2012, one hundred creative cooks from across America will stay at the Peabody Orlando Hotel in Florida to compete in the 45th Pillsbury Bake-Off competition. The contest will feature 100 original recipes-- 90 recipes whose creators will directly earn a spot at the competition and the 10 winning recipes from You Be the Judge!

The 45th Pillsbury Bake-Off Contest is sponsored by General Mills, GE Appliances & Lighting, The J.M. Smucker Company, The Hershey Company, Land O'Lakes, Inc., Fisher Nuts, McCormick & Company, Inc., Muir Glen and Progresso and will award more than $1.1 million in cash, prizes and trips.

From early January through mid-April 2011, home cooks entered their original recipes in one of four recipe categories: Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy? and Sweet Treats. Entrants were required to use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.

The primary list featured returning eligible products to the contest, including Pillsbury Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake!? Cookies, Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury Brownie Mixes and Pillsbury BEST Flour.

The secondary list featured Jif Peanut Butter, Smucker's Jams, Jellies, Preserves, Fruit Spreads, Crisco Cooking Oil, LAND O LAKES Stick Butter and Eggs, Hershey 's cocoa, baking chips or bits, baking chocolate and syrup, Fisher Nuts, and Eagle Brand Sweetened Condensed Milk. Progresso Bread Crumbs, Soups, Broths, Muir Glen Canned Tomato Products and McCormick Herbs, Spices and Extracts were new eligible ingredients also on the secondary list.

Recipe entries are judged for appropriate use of eligible products, taste, appearance, creativity and consumer appeal. For the 45th contest and You Be the Judge! voting official rules, visit

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