Orange Slice Fruit Cake
A rich, fruity cake packed with chopped dates, orange slices, nuts, and coconut, perfect for special occasions or festive gatherings with bold citrus and sweet flavors.
Ingredients
Instructions
- Cream the margarine and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Dissolve soda in buttermilk and add to the creamed mixture.
- In a large bowl, combine flour, chopped dates, orange candy, and nuts.
- Stir to coat each piece evenly.
- Add the coated ingredients and the flaked coconut to the creamed mixture.
- Mix with hands until well combined.
- Bake at 250°F (121°C) for 2 1/2 to 3 hours.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can also substitute the chopped nuts with seeds for a nut-free version. To reduce sweetness, use less sugar or incorporate unsweetened coconut. Ensure the dates and orange slices are well-coated in flour to prevent them from sinking during baking.
Serving Suggestions
This Orange Slice Fruit Cake is perfect for dessert or as a snack with coffee or tea. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It also pairs beautifully with a Peachy Smoothie for a refreshing breakfast option.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to a week. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a month. If you prefer, you can also freeze slices for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Slice Fruit Cake contains roughly 3139 calories, with 32g protein, 403g carbohydrates, and 170g fat. It is an excellent source of dietary fiber (87% of the Daily Value), potassium (74% of the Daily Value), and protein (64% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1176mg per serving (51% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes to sour before using it in the recipe.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. Baking times may vary, so keep an eye on it as it approaches the 2 1/2 hour mark.
Can I add other fruits to this recipe?
Absolutely! You can incorporate other dried fruits like raisins or cranberries. Just make sure to adjust the total amount so the mixture doesn't become too wet, and coat them in flour before adding to the batter.
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).