Orange Dutch Cake
A moist, flavorful orange Dutch cake with walnuts, raisins, and warm spices, perfect for teatime or special occasions, offering a delightful citrus and nutty aroma.
Ingredients
Instructions
- Cream together the sugar, butter, eggs, and milk.
- Sift together the flour, baking soda, salt, cinnamon, and nutmeg.
- Add the sifted dry ingredients to the creamed mixture and mix thoroughly.
- Fold in the chopped walnut meats, grated orange rind, and raisins.
- Pour the batter into a tube pan and bake at 375°F (190°C) for 30 to 40 minutes until a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until fluffy. If you don't have walnuts, pecans or almonds can be great substitutes. To enhance the orange flavor, consider adding a splash of orange juice to the batter. Ensure your ingredients are at room temperature for better mixing. For an additional twist, try folding in some chocolate chips for a delightful variation.
Serving Suggestions
This cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair it with a cup of tea or coffee for a delightful afternoon snack. It also goes well with a fruit salad on the side, making it a perfect dessert for gatherings. For more sweet ideas, browse more American recipes.
Storage & Reheating
Store leftover Orange Dutch Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for a week or freeze for up to 3 months. To reheat, slice and warm in the microwave for about 10-15 seconds or in a toaster oven until just warm to preserve its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Dutch Cake contains roughly 631 calories, with 8g protein, 84g carbohydrates, and 30g fat. It is an excellent source of calcium (25% of the Daily Value), iron (21% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1853mg per serving (81% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's a good idea to start with half whole wheat and half all-purpose to see how you like it before making a full switch.
What can I use instead of raisins?
If you don't have raisins, you can replace them with dried cranberries or chopped dried apricots for a different flavor profile. Both options will add a nice tangy sweetness to the cake.
Is there a way to make this cake gluten-free?
Absolutely! You can use a 1:1 gluten-free flour blend in place of regular flour. Ensure the blend contains xanthan gum for proper structure. This way, you can enjoy a gluten-free version of this delightful Orange Dutch 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).