Tn Pudding Cake With Orange Topping
Tn Pudding Cake with Orange Topping is a rich, moist dessert featuring a dense cake filled with chopped pecans, dates, and coconut. Baked to perfection and topped with a tangy orange glaze, it offers a delightful combination of sweetness and citrus, ideal for special occasions or indulgent gatherings.
Ingredients
Instructions
- Preheat oven to 300°F.
- Grease and flour a tube pan.
- Cream shortening and sugar together.
- Add eggs one at a time, beating after each addition.
- Add flour, soda, and buttermilk to the creamed mixture and mix well.
- Blend chopped pecans, dates, and coconut together.
- Pour the batter into the prepared tube pan.
- Bake for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- As soon as the cake is done, make slits in the top with a knife to the bottom of the cake.
- Pour orange topping over the cake.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure your butter is at room temperature for easier creaming. You can also add a pinch of cinnamon for a warm spice note. This cake pairs beautifully with Aunt Judy'S Pecan Pie.
Serving Suggestions
Serve this pudding cake warm or at room temperature, topped with the orange glaze for a delightful citrus kick. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This cake is perfect for gatherings, and you can serve it alongside other American recipes like Delightful Ham Rolls.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. To keep the cake moist, you can wrap it in plastic wrap. If you need to reheat, place individual slices in the microwave for about 15-20 seconds or until warm, being careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Tn Pudding Cake With Orange Topping contains roughly 759 calories, with 8g protein, 107g carbohydrates, and 37g fat. It is an excellent source of dietary fiber (32% of the Daily Value), and a good source of potassium and protein. It also contributes 9g 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 different nuts in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. Just make sure to chop them finely for even distribution in the cake. Both options will provide a slightly different flavor profile while maintaining the cake's delightful texture.
What can I use instead of coconut?
If you want to omit coconut due to allergies or personal preference, you can replace it with additional chopped nuts or even dried fruit like raisins or cranberries. This will keep the cake moist and add a different layer of flavor without compromising the overall recipe.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Keep in mind that oven temperatures can vary, so start checking for doneness around the 1-hour mark. If the top is browning too quickly, you can tent it with foil to prevent burning while the inside finishes baking.
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).