Danish Orange Cake
A moist, flavorful Danish orange cake infused with raisins and a zesty orange glaze, perfect for teatime or special gatherings, offering a delightful citrus aroma and tender crumb.
Ingredients
Instructions
- Cream 1 cup of sugar and shortening until light and fluffy.
- Add beaten eggs; beat until smooth.
- Squeeze juice from orange and set aside.
- Grind rind and raisins in a food chopper.
- Alternately add ground mixture and buttermilk to the creamed mixture, mixing well.
- Pour batter into a lightly greased and floured 13 x 9 x 2-inch pan.
- Bake in a 350°F oven for 45 minutes.
- As the cake comes from the oven, pour a mixture of 1 cup of sugar and orange juice over it.
- Allow the cake to sit overnight for best flavor.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you prefer a lighter cake, you can reduce the sugar slightly or use a sugar alternative. To enhance the orange flavor, add a teaspoon of orange zest to the batter. If you don’t have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice.
Serving Suggestions
This Danish Orange Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a complete dessert experience, consider serving it with a side of fresh fruit or a light salad, such as Southern Creamed Corn, to balance the sweetness.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, gently warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Danish Orange Cake contains roughly 377 calories, with 4g protein, 41g carbohydrates, and 22g fat. It is a good source of vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different dried fruits instead of raisins?
Yes, you can substitute raisins with other dried fruits like cranberries, chopped apricots, or dates. Just make sure to use an equal amount to maintain the texture and moisture of the cake.
What can I do if I don’t have buttermilk?
If you don’t have buttermilk, you can easily make a substitute by combining 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).