Orange-Raisin Fruitcake
Orange-Raisin Fruitcake offers a moist, flavorful treat blending the bright citrus notes with sweet raisins and crunchy nuts. Its rich, tender crumb makes it perfect for festive occasions or teatime indulgence, appealing to those who enjoy fruity, nutty baked goods with a hint of citrus zest.
Ingredients
Instructions
- Extract orange juice and set aside.
- Put orange pulp, rind, nuts, and raisins through a food chopper.
- Keep 1/4 cup of the nut mixture aside for topping.
- Mix the remaining nut mixture with orange juice, sugar, and shortening until light and fluffy.
- Add eggs and mix well.
- Add flour, soda, salt, and buttermilk; mix thoroughly.
- Pour batter into a tube pan.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
To enhance the flavor, consider substituting half of the raisins with dried cranberries or apricots. If you don't have buttermilk, you can create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. For a nuttier flavor, try using walnuts instead of peanuts. Always ensure your shortening is at room temperature for easier mixing.
Serving Suggestions
This Orange-Raisin Fruitcake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a festive touch, consider pairing it with spiced tea or coffee. It also makes a wonderful dessert alongside breakfast items like Old-Timey Biscuits.
Storage & Reheating
Store leftover fruitcake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and foil, then freeze it for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Raisin Fruitcake contains roughly 341 calories, with 6g protein, 70g carbohydrates, and 7g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1005mg per serving (44% 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 extracting it from the orange?
Yes, using fresh orange juice is an excellent choice and will add a bright flavor to your fruitcake. Make sure to measure the juice accurately to maintain the right balance in the batter.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan or a regular loaf pan. Just keep an eye on the baking time, as it may vary slightly depending on the shape of the pan used.
How can I add more flavor to the fruitcake?
To enhance the flavor, consider adding spices such as cinnamon or nutmeg to the batter. You can also incorporate a splash of vanilla extract or almond extract for an extra layer of taste.
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).