Orange Nut Cake
A moist and flavorful orange nut cake featuring the bright zest of oranges, crunchy pecans, sweet dates, and shredded coconut. This delightful dessert offers a perfect balance of citrus and nutty flavors, making it an excellent choice for gatherings or a special treat for those who enjoy rich, fruit-filled baked goods.
Ingredients
Instructions
- Cream together the margarine and sugar; beat in the eggs.
- Dissolve the soda in buttermilk.
- Alternately add the buttermilk mixture with the flour and salt into the creamed mixture.
- Mix in the grated orange peel, pecans, dates, and coconut.
- Pour the batter into a ring pan.
- Bake in a 300°F oven until done, approximately 60 minutes.
Tips & Substitutions
For best results, ensure your margarine is softened to room temperature before creaming it with sugar. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Toasting the pecans before adding them to the batter enhances their flavor. This cake can also be made with walnuts for a different nutty profile.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dusting of powdered sugar or a drizzle of Vanilla Sauce for added sweetness. Pair it with a cup of tea or coffee for a perfect afternoon snack. It also makes a great dessert alongside Cucumber Buns or Chocolate Clusters for a varied dessert table.
Storage & Reheating
Store any leftover Orange Nut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, which can extend its freshness to about a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Nut Cake contains roughly 562 calories, with 12g protein, 103g carbohydrates, and 12g fat. It is an excellent source of iron (27% of the Daily Value), vitamin C (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 840mg per serving (37% 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 fresh orange juice instead of grated orange peel?
While fresh orange juice will add some flavor, grated orange peel provides essential oils that contribute to the cake's aroma and taste. For a balanced flavor, consider using both orange juice and peel, but adjust the liquid content slightly to maintain the batter's consistency.
What can I substitute for dates in this recipe?
If you don't have dates, you can use chopped dried apricots or raisins as a substitute. Both options will provide sweetness and texture similar to dates. If you prefer a lower sugar option, consider using unsweetened dried fruits or omitting them altogether for a more nut-centric cake.
Is it possible to make this cake gluten-free?
Yes, you can make this Orange Nut Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper structure. Additionally, check that all other ingredients are certified gluten-free to avoid any cross-contamination.
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).