Orange Fruit Cake
A moist and flavorful orange fruit cake packed with the tang of fresh orange rind, sweet dates, and crunchy pecans. Perfect for teatime or special occasions, this classic dessert offers a delightful combination of citrus zest and nutty richness that appeals to both fruitcake lovers and new tasters alike.
Ingredients
Instructions
- Cream shortening and sugar together.
- Add 1 tablespoon of orange rind to the creamed mixture.
- Add eggs one at a time, beating well after each addition.
- Gradually add sifted flour, salt, and soda alternately with buttermilk, mixing well.
- Fold in rolled dates and chopped pecans.
- Pour batter into a greased and floured tube pan.
- Bake in a preheated 350°F oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the shortening is at room temperature before creaming with sugar. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Chopped walnuts can replace pecans if desired. To enhance the orange flavor, consider adding a splash of orange juice to the batter.
Serving Suggestions
This cake is delightful served plain, but you can also dust it with powdered sugar for a touch of elegance. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also complements a light fruit salad or a cup of tea, making it perfect for afternoon gatherings or dessert after a hearty meal.
Storage & Reheating
Store any leftover Orange Fruit Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Fruit Cake contains roughly 688 calories, with 9g protein, 45g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (34% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 687mg per serving (30% 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?
Absolutely! While pecans add a nice flavor and texture, you can substitute them with walnuts or even almonds. Just chop them into similar sizes to ensure even distribution in the batter.
How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking periodically until done.
Is this cake suitable for freezing?
Yes, this Orange Fruit Cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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).