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Ethel’s Orange Cake

Ethel’s Orange Cake recipe image
This is not your average light sponge cake; Ethel’s Orange Cake is a rich, dense treat that sits beautifully between a fruit bread and a traditional loaf. The secret lies in the slow bake at 300°F, which allows the flavors of butter, coconut, and walnuts to meld without drying out the crumb. Chewy dates provide pockets of caramelized sweetness, while fresh orange juice keeps the texture incredibly moist. The defining moment is the hot orange glaze poured over the warm loaves, which soaks deep into the cake, creating a tender, syrupy interior. It’s perfect for holiday gatherings, afternoon tea, or as a comforting breakfast treat with a cup of coffee. Wrap it up, and it keeps beautifully for days.
Courses:
Difficulty: Intermediate
Servings: 2
Description
This is not your average light sponge cake; Ethel’s Orange Cake is a rich, dense treat that sits beautifully between a fruit bread and a traditional loaf. The secret lies in the slow bake at 300°F, which allows the flavors of butter, coconut, and walnuts to meld without drying out the crumb. Chewy dates provide pockets of caramelized sweetness, while fresh orange juice keeps the texture incredibly moist. The defining moment is the hot orange glaze poured over the warm loaves, which soaks deep into the cake, creating a tender, syrupy interior. It’s perfect for holiday gatherings, afternoon tea, or as a comforting breakfast treat with a cup of coffee. Wrap it up, and it keeps beautifully for days.
Ingredients
  • 1 butter, softened
  • 3 white flour
  • 1 to 2 sugar (use less for fruit bread, more for cake)
  • 1 flaked coconut
  • 4 eggs
  • 1 chopped walnuts
  • 1/2 orange juice (plus more for glaze)
  • 8 chopped dates
  • 1 baking soda
  • 1 powdered sugar (for glaze)
Directions
  1. 1
    Preheat oven to 300°F (150°C). Grease and lightly flour two 9x5x3 inch loaf pans.
  2. 2
    In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. 3
    In a separate bowl, sift together the flour and baking soda.
  4. 4
    Add the dry ingredients to the butter mixture in three parts, alternating with the orange juice, mixing gently until just combined.
  5. 5
    Fold in the flaked coconut, chopped walnuts, and chopped dates until evenly distributed.
  6. 6
    Pour the batter evenly into the prepared loaf pans.
  7. 7
    Bake for 1 to 1.5 hours, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. 8
    While the cakes bake, prepare the glaze by mixing 1/2 cup of orange juice with 1 cup of powdered sugar until smooth.
  9. 9
    Immediately upon removing the cakes from the oven, pour the warm orange glaze evenly over the hot loaves in the pans.
  10. 10
    Allow the cakes to cool completely in the pans on wire racks.
Note

Storage: Once completely cool, wrap tightly in aluminum foil. This cake keeps well at room temperature for several days or can be frozen for longer storage.

Variation: For a less sweet, more bread-like texture, use only 1 cup of sugar. For a richer cake experience, use the full 2 cups.

Tip: Ensure the dates are finely chopped for even distribution and texture.

Keywords: orange cake, fruit bread, date cake, walnut loaf, coconut cake, orange glaze, moist cake, holiday dessert, tea cake, slow bake, fruit loaf, citrus dessert, nutty cake, glazed loaf, breakfast cake, ethel's recipe
Read it online: https://www.chefs-mate.com/recipe/ethels-orange-cake/