Orange Bundt Cake
A moist and flavorful orange bundt cake featuring chopped dates and pecans, perfect for gatherings or teatime, offering a delightful citrus and nutty taste.
Ingredients
Instructions
- Cream shortening and sugar; beat in eggs.
- Add flour, buttermilk and soda alternately; mix well.
- Stir in chopped dates, grated orange rind, and pecans.
- Pour batter into a greased Bundt or tube pan.
- Bake at 350°F for 10 minutes.
- Reduce oven temperature to 250°F and bake for about 1 hour or until done.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Make sure to fold in the dates gently to avoid breaking them up too much. This cake pairs well with a cream cheese frosting for added flavor.
Serving Suggestions
Serve Orange Bundt Cake with a dusting of powdered sugar or a light glaze for a delightful finish. It pairs beautifully with a cup of tea or coffee and is perfect for brunch. For a festive touch, consider topping it with candied orange slices or serving alongside fresh berries to complement the citrus flavor.
Storage & Reheating
Store leftover Orange Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Bundt Cake contains roughly 2052 calories, with 33g protein, 326g carbohydrates, and 73g fat. It is an excellent source of protein (65% of the Daily Value), iron (57% of the Daily Value), and calcium (55% of the Daily Value). Note that it is relatively high in sodium, at 1048mg per serving (46% 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 a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just be sure to chop them roughly so they mix well with the batter. Each nut will add its unique flavor and texture, making the cake versatile for different tastes.
What can I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a standard tube pan or even a regular cake pan. Just adjust the baking time, as a thinner batter in a regular pan may require less time to bake. Keep an eye on it and use the toothpick test to check for doneness.
Can I freeze the Orange Bundt Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving for the best texture.
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).