Orange Tube Cake
A moist, flavorful orange tube cake with bright citrus notes, perfect for brunch or special occasions, appealing to those who enjoy classic, fruit-enhanced desserts.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add buttermilk and flour mixture to the creamed mixture, beginning and ending with flour.
- Stir in grated orange rind.
- Pour batter into a greased tube pan.
- Bake at 325°F (160°C) for about 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
To enhance the orange flavor, consider using fresh orange juice in place of some buttermilk. For a lighter texture, swap half the shortening with unsweetened applesauce. Make sure your eggs are at room temperature to ensure they incorporate smoothly into the batter. Don't overmix once you add the flour mixture; this will help keep the cake light and fluffy.
Serving Suggestions
Serve this delightful cake as a perfect afternoon treat with a cup of tea or coffee. It pairs beautifully with a dollop of whipped cream or vanilla ice cream. For a festive touch, drizzle a simple orange glaze over the top. Consider serving it alongside a refreshing fruit salad or a scoop of Fresh Frozen Dessert for a delightful dessert combination.
Storage & Reheating
Store leftover Orange Tube Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and, if desired, warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Tube Cake contains roughly 227 calories, with 7g protein, 42g carbohydrates, and 4g fat. It is an excellent source of vitamin C (24% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1213mg per serving (53% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. The texture might be slightly denser than if you used cake flour, but it will still yield a delicious cake. Just be sure to measure it correctly and avoid packing it into the measuring cup.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity and moisture of buttermilk in the recipe.
How can I tell when the cake is done baking?
The best way to check if the Orange Tube Cake is done is by inserting a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Also, the edges should start to pull away from the pan slightly, and the top should be golden brown.
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).