Della Davis' Orange Fruit Cake
A moist and flavorful orange fruit cake packed with nuts, dates, and coconut, perfect for celebrations or teatime gatherings, offering a rich citrus and nutty taste.
Ingredients
Instructions
- Combine sugar and shortening in a mixing bowl.
- Beat until well blended.
- Add eggs, one at a time, beating after each addition.
- Blend the mixture well.
- Add soda to buttermilk and add to the mixture, beginning and ending with the flour.
- Add orange peel, coconut, nuts, and chopped dates to the batter.
- Pour the batter into a well-greased and floured or spray-coated tube pan.
- Bake at 350°F until the cake is light brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure the shortening is at room temperature for easier blending. Adding a bit of cinnamon or nutmeg can enhance the flavor profile of this recipe.
Serving Suggestions
This Orange Fruit Cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Pair it with a cup of coffee or tea for a delightful afternoon treat. It also makes a great dessert option for holiday gatherings and can be enjoyed alongside other sweet treats.
Storage & Reheating
Store any leftover Orange Fruit Cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 2 weeks. To reheat, slice the cake and warm it in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Della Davis' Orange Fruit Cake contains roughly 516 calories, with 9g protein, 80g carbohydrates, and 20g fat. It is an excellent source of vitamin C (31% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of iron and protein. It also contributes 7g of dietary fiber toward your daily target.
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 other types of fruit in this cake?
Yes, you can substitute chopped apricots or raisins for the dates to create a different flavor. Just ensure any dried fruit you choose is chopped into similar-sized pieces for even distribution within the batter.
What can I do if the cake is too dry?
If the cake turns out dry, you can serve it with a simple orange glaze made from powdered sugar and orange juice. Drizzle it over the cake just before serving to add moisture and a burst of citrus flavor.
Is there a way to make this cake healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Additionally, consider using a natural sweetener like honey or maple syrup instead of sugar, but adjust the liquid content in the recipe accordingly.
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).