Orange-Loaf Cake(Original From Alberta B. Seitz)
A moist, flavorful orange loaf cake infused with raisins, nuts, and warm spices, perfect for breakfast, tea, or dessert with a citrusy, nutty taste.
Ingredients
Instructions
- Remove seeds from orange; grind or blend orange (peel and all) and raisins.
- Mix all ingredients; pour into a greased and floured loaf pan.
- Bake at 350°F for 40 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, cream the butter and sugar before adding other ingredients. If you want to reduce sugar, consider using a sugar substitute like stevia. You can also swap raisins for dried cranberries or apricots for a different flavor. Ensure the orange is organic to avoid pesticides since the peel is used. Adding Texas Sugar Coated Pecans can enhance the flavor and provide a delightful crunch.
Serving Suggestions
This orange-loaf cake is delicious on its own but pairs beautifully with a dollop of Farm Cheese for added creaminess. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. It also makes a perfect dessert after savory dishes or can be enjoyed as a breakfast treat. For a festive touch, consider serving it with a drizzle of icing or a sprinkle of powdered sugar.
Storage & Reheating
Store leftover orange-loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, remove from the freezer and let it thaw at room temperature for a few hours, then warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Loaf Cake(Original From Alberta B. Seitz) contains roughly 468 calories, with 7g protein, 80g carbohydrates, and 16g fat. It is an excellent source of calcium (23% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 507mg per serving (22% 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 plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser texture. To maintain moisture, consider adding an extra tablespoon of water or an additional egg. Whole wheat flour adds a nutty flavor that pairs well with the orange and spices.
How can I make this cake gluten-free?
To make this orange-loaf cake gluten-free, substitute plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, or add 1/2 teaspoon separately to mimic the elasticity of gluten. This will help maintain the cake's structure while ensuring it remains delicious.
What can I add for extra flavor?
For extra flavor, consider adding a teaspoon of vanilla extract or almond extract to the batter. You can also incorporate chopped chocolate or shredded coconut for a twist. For a richer taste, try mixing in some crushed pineapple or additional spices like cardamom or ginger.
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).