Orange Loaf Cake
Orange Loaf Cake offers a moist, flavorful treat with the bright citrus notes of orange complemented by the sweetness of dates and the crunch of nuts. Its tender crumb makes it perfect for breakfast, snack, or dessert, appealing to those who enjoy fruity, nutty baked goods with a hint of richness.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Combine sugar, lard or oil, eggs, sweet milk, and soda in a mixing bowl and beat well.
- Stir in flour, chopped dates, nuts, and cherries until evenly mixed.
- Pour the batter into a greased loaf pan.
- Bake for 30 minutes or until the loaf is browned and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the pan and serving.
Tips & Substitutions
For a lighter cake, consider substituting half the lard or oil with unsweetened applesauce. Ensure the dates are chopped into small pieces for even distribution. If you prefer, you can use walnuts instead of mixed nuts for a more pronounced flavor. Adding a teaspoon of orange zest will enhance the citrus profile and pair beautifully with other American recipes like Coconut Muffins.
Serving Suggestions
This Orange Loaf Cake is perfect for breakfast or as an afternoon snack with a cup of tea. It can be served plain or with a light dusting of powdered sugar. Pair it with fresh fruit or a dollop of whipped cream for an indulgent treat. It also complements well with a slice of Corn And Green Pepper Casserole for a savory contrast.
Storage & Reheating
Store any leftover Orange Loaf Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave on low for 10-15 seconds, or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Loaf Cake contains roughly 1080 calories, with 23g protein, 197g carbohydrates, and 24g fat. It is an excellent source of iron (47% of the Daily Value), protein (46% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 8g 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 a different type of oil instead of lard?
Yes, you can substitute lard with any neutral oil like canola or vegetable oil without affecting the texture. For a richer flavor, try using melted coconut oil. Just ensure the oil is at room temperature before mixing with other ingredients.
What kind of nuts can I use in this recipe?
You can use any variety of nuts you prefer, such as pecans, almonds, or even macadamia nuts. Each will give a unique flavor and texture to the cake. Just make sure to chop them roughly for even distribution throughout the batter.
Is it necessary to use sweet milk?
Sweet milk is simply whole milk; however, you can use any milk alternative like almond milk or oat milk. If using a non-dairy option, ensure it’s unsweetened to maintain the cake's balance of flavors. Adjust sugar if using sweetened varieties.
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).