Orange Cake

This classic Orange Cake is a timeless dessert that balances bright citrus notes with deep, chewy sweetness from pitted dates. The batter is enriched with shortening and eggs to create a tender, moist crumb that holds up beautifully to the added fruit. Baked in a loaf pan, it offers a homey, comforting texture perfect for afternoon tea or as a simple end to a family dinner. The final toucha warm orange juice and sugar syrup poured over the hot cakesoaks into the crust, adding a glossy finish and an extra layer of aromatic flavor. Its an easy bake using pantry staples, resulting in a satisfying treat that feels both nostalgic and fresh.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 737.0

Dietary: Vegetarian

Description

This classic Orange Cake is a timeless dessert that balances bright citrus notes with deep, chewy sweetness from pitted dates. The batter is enriched with shortening and eggs to create a tender, moist crumb that holds up beautifully to the added fruit. Baked in a loaf pan, it offers a homey, comforting texture perfect for afternoon tea or as a simple end to a family dinner. The final toucha warm orange juice and sugar syrup poured over the hot cakesoaks into the crust, adding a glossy finish and an extra layer of aromatic flavor. Its an easy bake using pantry staples, resulting in a satisfying treat that feels both nostalgic and fresh.

Ingredients

1 1/4 cup Sugar
1 Orange
1/2 cup Shortening
2 Eggs, well beaten
1/2 teaspoon Salt
1 teaspoon Baking soda
1 cup Pitted dates
2 cups Cake flour
1 cup Sour milk
1/2 teaspoon Baking powder

Directions

1
Preheat the oven to 375F (190C). Grease a 9x5-inch loaf pan thoroughly.
2
Juice the orange. Reserve the juice for the glaze and zest the orange before juicing.
3
In a small saucepan, combine 1/4 cup sugar and the reserved orange juice. Heat over medium heat, stirring until the sugar is completely dissolved. Set aside.
4
In a large bowl, cream the remaining 1 cup of sugar with the shortening until light and fluffy.
5
Add the beaten eggs to the sugar and shortening mixture, beating well until combined.
6
In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.
7
Finely chop the pitted dates and mix them with the orange zest.
8
Alternately add the dry ingredients and the sour milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just blended.
9
Fold in the chopped dates and orange zest mixture until evenly distributed.
10
Pour the batter into the prepared loaf pan.
11
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
12
While the cake is baking, reheat the orange juice and sugar mixture if it has cooled.
13
Remove the cake from the oven. Immediately pour the hot orange juice syrup over the top of the cake.
14
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 737.0kcal

% Daily Value *
Total Fat 30.3g47%
Saturated Fat 10.3g52%
Cholesterol 0.0mg0%
Sodium 2438.8mg102%
Total Carbohydrate 123.9g42%
Dietary Fiber 4.8g20%
Sugars 117.5g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the cake in an airtight container at room temperature for up to 3 days. The syrup helps keep it moist.

Substitutions: If sour milk is unavailable, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and let it stand for 5 minutes. Raisins can be used instead of dates, though dates provide a richer flavor.

Tip: For a stronger orange flavor, use orange extract or increase the amount of zest. Ensure the shortening is softened at room temperature for proper creaming.

Keywords: orange, cake, dates, dessert, loaf, baking, citrus, glaze, moist, tea, snack, fruitcake, easy, homemade, shortening, syrup, classic, comfort food, breakfast, afternoon

Read it online: https://www.chefs-mate.com/recipe/orange-cake-2/