Summer Fruit Cake
A rich, fruity cake bursting with the flavors of dates, nuts, and orange slices, topped with a tangy orange glaze. Perfect for summer gatherings or special occasions, this moist dessert combines sweet and citrusy notes, appealing to fruit lovers and those seeking a decadent treat.
Ingredients
Instructions
- Cream the margarine and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the soda and buttermilk until combined.
- Gradually add the flour, mixing until just incorporated.
- Chop the dates, nuts, and orange slices; toss them in a little flour to prevent sinking.
- Fold the chopped dates, nuts, and orange slices into the batter.
- Pour the batter into a greased baking pan.
- Bake at 250°F (120°C) for approximately 2 hours and 45 minutes, or until a toothpick inserted into the center comes out clean.
- Mix the orange juice and sugar to make the glaze.
- Pour the glaze over the hot cake and let it stand overnight to absorb the flavors.
Tips & Substitutions
For a lighter cake, consider using half butter and half margarine. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar. Chopping the fruits and nuts and tossing them in flour helps keep them suspended in the batter. This cake is perfect for summer gatherings, and you can even make a smaller version using the same method.
Serving Suggestions
Serve slices of this moist Summer Fruit Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Cold Peach Soup for a refreshing dessert spread. You can also serve it alongside a cup of tea or coffee for an afternoon snack.
Storage & Reheating
Store any leftover 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 refrigerate for up to a week. To reheat, slice the cake and warm it gently in the microwave for about 15-20 seconds, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Fruit Cake contains roughly 868 calories, with 8g protein, 73g carbohydrates, and 62g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 511mg per serving (22% 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 fruit instead of canned orange slices?
Yes, fresh orange slices can be used, but you may need to adjust the sweetness in your batter since fresh fruit is less sweet than canned. Be sure to chop them finely and toss them in flour to help with even distribution.
What can I do if the cake is too dense?
If the cake turns out dense, it might be due to overmixing the batter or too much flour. Make sure to mix just until combined and measure your flour accurately. Sifting the flour before measuring can also help achieve a lighter texture.
Is it possible to make this cake ahead of time?
Absolutely! This cake can be made a day in advance. The flavors actually improve as it sits. Just be sure to glaze it before serving and store it properly to maintain its moistness.
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).