Orange Date-Nut Cake

Health score
6%
Orange Date-Nut Cake
45 min.
10
855kcal

Suggestions


Welcome to a delightful journey of flavors with our Orange Date-Nut Cake! This irresistible dessert is a harmonious blend of rich, buttery cake infused with the bright zest of orange and the natural sweetness of dates. Perfectly paired with toasted pecans, this cake embodies the essence of comfort and indulgence, making it a delightful treat for any occasion.

In just 45 minutes, you can create a stunning centerpiece for your dessert table that will surely impress your family and friends. The combination of the moist, dense texture of the cake with the zesty orange glaze creates a beautifully balanced flavor profile that is both refreshing and satisfying. Whether it's a celebratory gathering, festive holiday, or simply a sweet evening treat, this cake promises to be a crowd-pleaser.

The warm aroma of freshly baked cake will fill your kitchen, enticing everyone to gather around. Plus, with ingredients that are easy to find and simple steps to follow, this recipe is approachable for bakers of all levels. So, roll up your sleeves, gather your loved ones, and let's bring some sunshine into your kitchen with this delightful Orange Date-Nut Cake!

Ingredients

  • teaspoon baking soda 
  • cup butter softened
  • 1.5 cups buttermilk 
  • ounce dates chopped
  • large eggs 
  • cups flour all-purpose
  • cup orange juice 
  • teaspoons orange zest divided grated
  • cup pecans toasted chopped
  • cups sugar divided

Equipment

  • frying pan
  • sauce pan
  • oven
  • knife
  • wire rack
  • hand mixer

Directions

  1. Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well.
  2. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in dates, pecans, and 2 teaspoons orange rind.
  4. Pour batter into a greased and floured 10-inch tube pan.
  5. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  6. Bring orange juice, remaining sugar, and remaining rind to a boil in a saucepan; cook, stirring constantly, 1 minute.
  7. Run a knife around edge of cake gently; punch holes in cake with a wooden pick.
  8. Drizzle glaze over warm cake.
  9. Let cool in pan on a wire rack.

Nutrition Facts

Calories855kcal
Protein4.91%
Fat30.82%
Carbs64.27%

Properties

Glycemic Index
29.01
Glycemic Load
93.26
Inflammation Score
-7
Nutrition Score
16.26565199313%

Flavonoids

Cyanidin
1.56mg
Delphinidin
0.79mg
Catechin
0.79mg
Epigallocatechin
0.61mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.25mg
Eriodictyol
0.04mg
Hesperetin
2.96mg
Naringenin
0.53mg
Myricetin
0.01mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:855.34kcal
42.77%
Fat:30.1g
46.31%
Saturated Fat:5.87g
36.66%
Carbohydrates:141.24g
47.08%
Net Carbohydrates:136.9g
49.78%
Sugar:98.7g
109.67%
Cholesterol:78.36mg
26.12%
Sodium:392.23mg
17.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.79g
21.57%
Manganese:0.9mg
45.23%
Selenium:26.03µg
37.19%
Vitamin B1:0.53mg
35.11%
Folate:117.31µg
29.33%
Vitamin B2:0.46mg
27.13%
Vitamin A:1040.71IU
20.81%
Iron:3.28mg
18.24%
Phosphorus:178.06mg
17.81%
Vitamin B3:3.53mg
17.63%
Fiber:4.35g
17.38%
Vitamin C:13.74mg
16.66%
Copper:0.29mg
14.51%
Potassium:385.6mg
11.02%
Magnesium:43.53mg
10.88%
Vitamin B5:0.96mg
9.6%
Zinc:1.33mg
8.84%
Calcium:88.2mg
8.82%
Vitamin E:1.14mg
7.63%
Vitamin B6:0.14mg
7.13%
Vitamin B12:0.37µg
6.1%
Vitamin D:0.87µg
5.79%
Vitamin K:1.34µg
1.27%
Source:My Recipes