Orange Nut Butter Cake
A moist, flavorful orange nut butter cake combining citrus and nuts, perfect for dessert or teatime, appealing to those who enjoy bright, nutty flavors.
Ingredients
Instructions
- Cream the butter well. Add sugar, orange rind, and vanilla. Beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Blend in marmalade.
- Sift flour, baking soda, and salt together.
- Add to creamed mixture alternately with orange juice and evaporated milk. Stir in nuts and blend.
- Pour into buttered 10-inch tube pan.
- Bake in preheated 350° oven for 55 to 60 minutes.
- Cool in pan for 10 minutes.
- Remove to wire rack and serve warm or cold.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted, and don't overmix the batter once the flour is added. If you want to reduce sugar, substitute half of the sugar with unsweetened applesauce. You can also use almond or hazelnut butter in place of chopped nuts for added flavor. This cake pairs beautifully with Mary Ann'S Apple Kuchen for a delightful dessert spread.
Serving Suggestions
Serve this delicious Orange Nut Butter Cake as a delightful dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a fresh fruit salad for a light breakfast or brunch option. For a festive touch, drizzle with a simple orange glaze or dust with powdered sugar before serving.
Storage & Reheating
Store any leftover 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 warm in the microwave for 10-15 seconds, or enjoy it cold. The flavors develop even more after a day!
Nutrition & Diet Analysis (per serving)
Each serving of Orange Nut Butter Cake contains roughly 543 calories, with 7g protein, 56g carbohydrates, and 28g fat. It is a good source of protein (14% of the Daily Value), potassium (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1000mg per serving (43% 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 cake?
Absolutely! You can use any type of chopped nuts you prefer, such as walnuts, pecans, or even hazelnuts. Just keep in mind that different nuts may slightly alter the flavor and texture, but they will all add a nice crunch to the cake.
Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Make sure to check that all other ingredients, such as baking soda and orange marmalade, are also gluten-free to ensure the cake remains safe for those with gluten sensitivities.
Can I freeze this cake?
Yes, you can freeze the Orange Nut Butter Cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. To thaw, simply leave it 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).