White Orange Fruit Cake
A moist, flavorful fruit cake infused with orange and spices, featuring pecans and candied peel, perfect for festive occasions or afternoon tea.
Ingredients
- 2 cups flour ⓘ
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 3/4 cup coarsely chopped pecans ⓘ
- 3/4 cup glace cherries halved ⓘ
- 1/2 cup golden raisins ⓘ
- 1/2 cup candied orange peel ⓘ
- 1 tablespoon grated orange rind ⓘ
- 1/2 cup butter
- 1 cup sugar
- 2 eggs ⓘ
- 3/4 cup buttermilk ⓘ
Instructions
- Stir together flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
- Take 1/2 cup of this dry mixture and mix with pecans, cherries, raisins, candied orange peel, and grated orange rind.
- Beat together butter and 1 cup sugar in a large bowl until smooth.
- Add eggs and beat until light and fluffy.
- Stir in flour mixture alternately with buttermilk until blended.
- Gently stir in the pecan mixture.
- Spoon batter into small loaf tins.
- Bake at 350°F for about 20 minutes until a wooden pick comes out clean.
- While baking, combine 1/2 cup sugar and 1/2 cup orange juice in a small saucepan.
- Bring to a boil, stirring to dissolve sugar.
- Remove cakes from oven and let cool for 10 minutes.
- Prick holes in cakes with a long-tined fork or skewers and spoon orange syrup over the cakes.
- Wrap in foil and store in a cool place for up to 4 weeks.
Tips & Substitutions
For added flavor, consider using fresh orange juice instead of store-bought for the syrup. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. This cake can also be made with other nuts like walnuts or almonds, if preferred.
Serving Suggestions
This White Orange Fruit Cake is delightful on its own but also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside a citrus salad or with a cup of tea. It's perfect for holiday gatherings or as a sweet treat with coffee.
Storage & Reheating
Store the wrapped cakes in a cool, dry place to keep them fresh for up to 4 weeks. If you want to extend their shelf life, consider refrigerating them. When ready to serve, allow them to come to room temperature before unwrapping for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of White Orange Fruit Cake contains roughly 1136 calories, with 11g protein, 150g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (27% of the Daily Value), potassium (26% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 different fruits in this cake?
Absolutely! You can substitute the candied orange peel with other dried fruits like apricots or cranberries. Just make sure to keep the total amount of fruit similar to maintain the cake's texture.
What can I do if my cake is too dry?
If the cake turns out dry, it may have baked too long or the ingredients were not measured properly. To moisten it, drizzle extra orange syrup over the top or serve with a spreadable butter or cream cheese frosting.
How can I enhance the orange flavor?
To intensify the orange flavor, add an extra tablespoon of grated orange rind to the batter. You can also use fresh orange zest in the syrup for a more vibrant citrus taste.
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).