Orange Date Nut Fruit Cake
A rich, moist fruit cake packed with dates, pecans, and orange zest, perfect for festive occasions or as a sweet treat for those who love dense, flavorful desserts.
Ingredients
Instructions
- Chop nuts and cut dates into small pieces.
- Sprinkle dates with 1/2 cup of flour and toss to coat.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift the remaining flour (3 1/2 cups) with baking soda.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
- Stir in grated orange rind.
- Fold in the dates and coated nuts.
- Pour batter into a tube cake pan lined with wax paper.
- Bake at 300°F (150°C) for 1 1/2 hours.
- Remove from oven and let cool slightly, then remove cake from pan.
- Remove wax paper, then return cake to pan.
- Drizzle with icing or topping if desired and serve.
Tips & Substitutions
To enhance flavor, consider adding spices like cinnamon or nutmeg to the batter. If you prefer not to use pecans, you can substitute them with an additional cup of chopped dates for extra sweetness. Ensure your butter is at room temperature for easier creaming with sugar. For a twist, try adding a splash of vanilla extract to the batter.
Serving Suggestions
Serve slices of this Orange Date Nut Fruit Cake with a dollop of whipped cream or a drizzle of orange glaze for added sweetness. It pairs beautifully with tea or coffee, making it a perfect afternoon treat. For a festive touch, consider serving alongside a fruit salad or a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to a week. If you prefer, you can refrigerate it for longer freshness, but allow it to come to room temperature before serving. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Date Nut Fruit Cake contains roughly 924 calories, with 14g protein, 106g carbohydrates, and 53g fat. It is an excellent source of protein (27% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium and vitamin C. 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 make this cake ahead of time?
Yes, this cake can be made a few days in advance. After baking and cooling, wrap it tightly in plastic wrap and store it at room temperature. Flavors often deepen after a day, making it even more delicious!
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using, which will give you a similar tangy flavor and acidity needed for the recipe.
Is it possible to make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check for a blend that includes xanthan gum or add it separately to ensure proper texture and rise in your cake.
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).