Orange Slice Nut Cake
A moist, flavorful nut cake packed with orange slices, dates, and coconut, perfect for festive occasions or as a rich dessert for nut lovers.
Ingredients
Instructions
- Cream sugar and butter together.
- Add eggs one at a time, beating well after each addition.
- Beat in buttermilk with soda dissolved in it alternately with flour.
- Add diced orange slices, diced dates, flaked coconut, and chopped nuts.
- Pour batter into a prepared baking pan.
- Bake for 3 1/2 hours at 250°F.
- Remove from oven and let stand until slightly cool.
Tips & Substitutions
For a richer flavor, use unsalted butter and ensure it’s at room temperature for easier creaming with sugar. If you don’t have buttermilk, regular milk with a splash of vinegar can work as a substitute. You can also try using dried cranberries or apricots in place of dates for a different twist. Consider adding a pinch of cinnamon for a warm flavor boost.
Serving Suggestions
This cake is perfect for a brunch or as a dessert paired with a scoop of vanilla ice cream. It also makes a delightful afternoon treat with coffee or tea. For a festive touch, serve alongside Kris Kringle Cake during holiday gatherings. Garnish with a sprinkle of powdered sugar or fresh orange zest for an elegant presentation.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will last about a week. To reheat, slice and warm individual portions in the microwave for 15-20 seconds or enjoy at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Slice Nut Cake contains roughly 2099 calories, with 29g protein, 269g carbohydrates, and 106g fat. It is an excellent source of protein (59% of the Daily Value), iron (52% of the Daily Value), and dietary fiber (51% of the Daily Value). It also contributes 14g of dietary fiber toward your daily target.
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 oranges instead of orange slices?
Yes, you can use fresh oranges! Just ensure you peel and dice them finely. However, the moisture content and flavor profile may differ slightly, so you might want to adjust the sugar to taste.
What can I do if the cake is too dry?
If you find the cake dry, consider adding a simple syrup made from equal parts sugar and water, brushed over the cake once it cools. This adds moisture and enhances flavor. Also, ensure you’re not overbaking, as that can lead to dryness.
Can I make this cake ahead of time?
Absolutely! This cake holds well for several days, making it a great make-ahead option. Just store it properly in an airtight container. You can even freeze it for up to three months; just ensure it’s wrapped tightly to prevent freezer burn.
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).