Delicious Orange-Date Pound Cake Recipe
Allow me to introduce you to the amazing Orange Date Pound Cake Recipe. This cake recipe is a true masterpiece, designed to tantalize your taste buds and leave you wanting more. The Orange Date Pound Cake Recipe is the perfect blend of date nut cake and orange pound cake, providing you with the best of both worlds. If you’re looking for a scrumptious treat that’s easy to make and brings a touch of British cuisine to your home, then look no further than this delicious cake.
Not only does this recipe taste exquisite, but it is also a feast for the eyes with gorgeous streaks of orange rippling through the cake. It is an ideal choice for entertaining guests or for a special occasion. Whether you’re celebrating someone’s birthday, hosting a dinner party, or just in need of a sweet pick-me-up, the Orange Date Pound Cake Recipe will always deliver.
If following gluten-free diets, this recipe can be adapted with gluten-free flour, olive oil or ricotta replacing the butter and sour cream included in the key ingredients.
With all these exciting flavors combined into one irresistible cake recipe, I can guarantee that this Orange Date Pound Cake Recipe will quickly become one of your favorites. So why wait? Let’s get started on making this delectable dessert!
Why You’ll Love This Recipe
My dear reader, have you ever dreamt of a dessert that is both sweet and tangy? Then let me introduce you to my new favorite recipe: Orange Date Pound Cake! This cake combines the flavors of juicy oranges and rich dates in a fluffy and decadent pound cake.
What sets this cake apart from other classic pound cakes is its unique combination of orange peel and orange juice. The citrusy notes add brightness and freshness to the rich, nutty flavors of pitted dates and pecans.
But why should you give this recipe a try? Firstly, it’s incredibly easy to make, requiring just a few ingredients commonly found in your pantry or at your local grocery store. Secondly, it has an amazing texture that is moist and tender, making it perfect for any occasion whether a relaxing afternoon tea with friends or a family gathering.
Finally, let’s not forget about the irresistible aroma that fills your kitchen as it bakes in the oven. It’s almost impossible to resist slicing into it while it cools on the kitchen counter. Trust me when I say that once you’ve tried this Orange Date Pound Cake Recipe, you’ll never look at another pound cake quite the same way again.
So what are you waiting for? Go ahead and give this recipe a try – I’m sure that you will love it just as much as I do!
Ingredient List
Here are the ingredients you will need to make a delicious orange date pound cake:
Dry Ingredients:
- 4 cups all-purpose flour
- 1 teaspoon baking soda
Wet Ingredients:
- 1 cup unsalted butter, softened
- 4 cups sugar (divided into 2 cups each)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon grated orange peel
- 2 cups buttermilk
- 1/8 cup freshly squeezed orange juice
Date Mixture:
- 2 cups pitted dates, chopped into small pieces
- 2 cups pecans, chopped into small pieces
Note that you’ll need to set aside one-fourth of the date and nut mixture for the cake topping.
The Recipe How-To
Now that we have gathered all the ingredients needed for this delightful Orange Date Pound Cake recipe, it’s time to start baking.
Creaming the Butter and Sugar
Firstly, preheat your oven to 350°F / 180°C. Then, cream together 1 cup softened unsalted butter and 2 cups of sugar divided in 4 in a mixing bowl.
It’s important to cream the butter and sugar very well until they are light and fluffy – this should take about 5 minutes using an electric mixer.
Adding Eggs and Orange Flavoring
Add 4 large eggs, one at a time, beating well after each addition. Then stir in 1 tablespoon grated orange peel, 2 teaspoons freshly squeezed orange juice, and 1 teaspoons of vanilla extract.
Mixing the Dry Ingredients
In a separate bowl, whisk together 4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
Then slowly fold the dry ingredients into the wet mixture while adding in 1 cup buttermilk in three additions. Be sure not to overmix.
Adding the Finishing Touches
Lastly, fold in 2 cups pitted chopped dates ,and 1 cup of chopped pecans. Make sure that everything is evenly distributed throughout the mixture.
Pour the mixture into a greased bundt cake pan or tube pan and bake for about an hour or until a toothpick comes out clean when inserted into the center.
Once baked, remove from oven and let the cake cool for about ten minutes before removing from pan. Dust powdered sugar on top or drizzle with some freshly squeezed orange glaze alongside some additional orange slices for a citrusy touch to complement this delicious Orange Date Pound Cake recipe.
Substitutions and Variations
It is always delightful to tailor a recipe to your individual liking. When it comes to this Orange Date Pound Cake recipe, the possibilities for variations and substitutions are abundant. Here are a few ideas to experiment with:
– Almonds: if you prefer almonds over pecans or cannot find pecans, substitute them to make an almond date pound cake.
– Gluten-free: for those who follow a gluten-free diet, swap all-purpose flour for a gluten-free flour mix. The texture may vary slightly but the taste will remain intact.
– Ricotta: replace part of the butter with ricotta cheese for added creaminess and tangy flavor.
– Olive Oil: substitute some or all of the butter with olive oil for a healthier twist.
– Walnut cake: switch out pecans for walnuts, and voila – you have created an orange walnut cake!
– Sponge cake: reduce the sugar content and buttermilk by half, add 2 teaspoons of orange zest and bake this beauty in a rectangular baking dish for an airy orange-flavored sponge cake.
– Orange glaze: prepare a simple glaze by whisking together 1 cup powdered sugar with 2 tablespoons freshly squeezed orange juice until smooth. Drizzle over the cooled cake just before serving.
Whether you choose one of these substitutions or variations, keep in mind that slight changes may affect the texture and consistency of the cake but it will still be flavorful and satisfying.
Serving and Pairing
Gathering family or friends for a delicious Orange Date Pound Cake will make any occasion special. For serving, I recommend cutting into thick slices and arranging on a platter. To enhance the presentation, you can sprinkle powdered sugar over it and add grated orange zest for a pop of color.
This delightful cake pairs perfectly with a hot cup of tea or coffee, bringing out the flavors of the date-nut cake with a hint of orange. I personally love to serve it with freshly brewed tea and a dollop of whipped cream for added sweetness. You could also pair it with some almond milk or vanilla ice cream to balance the flavors harmoniously.
If you want to add a more fruity twist to your indulgent treat, you can top it off with fresh berries like raspberries, blueberries, or strawberries for an extra dash of sweetness. Dare to get creative with this cake, and serve it up as a dessert on its own or in combination with these variations – try pairing it with walnut cake, sponge cake, or gluten-free almond cake.
With Orange Date Pound Cake’s versatility and versatile flavor profile, you are free to experiment to find your perfect match!
Remember that every slice of this scrumptious cake is a piece of art waiting to be savored, so don’t hesitate to take your time and enjoy each bite!
Make-Ahead, Storing and Reheating
Dear reader,
Once the aroma of your freshly baked Orange Date Pound Cake starts filling the air, nobody wants to wait until it cools off completely. However, holding strong on this desire will ensure that you have a tasty and presentable cake. Here are some tips on how to get ahead and store it for later.
Make-Ahead:
If you’re short on time or just want to be organized beforehand, you can prepare the batter ahead of time and store it in an airtight container in your refrigerator for up to two days before baking. Just remember to let it come back to room temperature before baking as it will impact the texture and appearance of the cake.
Storing:
If by any chance you have leftovers, they can be covered tightly with plastic wrap or aluminum foil and stored in a cool dry place for up to five days., keeping its originality intact thanks to the nutty taste of pecans and dates, with a hint of orange fragrance.
Reheating:
To revive leftover Orange Date Pound Cake back to its original state, preheat your oven to 350 degrees F (175 degrees C). Remove the coverings and place the cake in a baking dish. Cover with foil to prevent further browning and dryness. Bake for 10 minutes, then uncover and bake an additional 5-10 minutes or until heated through. You can also microwave slices of the cake if you are running short on time.
Remember, storing baked goods carefully preserves its flavor for days!
Tips for Perfect Results
As a chef specializing in British cuisine, I’ve had a lot of experience making pound cakes, including this Orange Date Pound Cake recipe. Here are some tips for perfect results:
1. Use room temperature ingredients: This is especially important for the butter and eggs. When ingredients are at room temperature, they mix together much more easily and create a smoother batter.
2. Don’t overmix: Overmixing can cause the cake to be tough and chewy. Mix just until everything is combined.
3. Grease the pan thoroughly: Be sure to grease your bundt cake pan thoroughly with butter or non-stick spray to prevent any sticking.
4. Use fresh ingredients: For the best flavor, use freshly squeezed orange juice and freshly grated orange peel.
5. Add the nuts at the end: To prevent the nuts from sinking to the bottom of the cake, add them after you’ve mixed in all of the other ingredients.
6. Test for doneness with a toothpick: Insert a toothpick into the thickest part of the cake to make sure it’s fully cooked. If it comes out clean, it’s done!
7. Let it cool completely before glazing: Resist the urge to glaze the cake while it’s still warm – it will cause the glaze to melt and drip off. Wait until it’s completely cool before glazing.
Following these tips will help ensure that your Orange Date Pound Cake turns out perfectly every time – enjoy!
Bottom Line
In conclusion, this orange date pound cake recipe is the perfect dessert for any occasion. Its delightful aroma of oranges paired with the sweetness of dates and pecans is sure to impress your taste buds. Not only is it easy to make, but it can also be stored and reheated for your convenience. You can even substitute some of the ingredients or use variations, such as olive oil or gluten free flour, to make it your own. This recipe mixing the goodness of dates and oranges has forever etched its mark on my mind and I can assure you that you’ll love it too, once you try it.
Whether you’re making it for a grand celebration or just a simple get-together at home, this cake is sure to make an impression on everyone who tastes it. Whether you’ve had a long day or are in need of expressing your culinary creativity; this recipe will not disappoint. So go ahead and follow these instructions carefully for a moist, rich and fluffy result that’s worth savouring every bite.
And don’t forget to sprinkle some powdered sugar on the cake before serving. That final touch is what will turn an already delightful dessert into a masterpiece! Enjoy your orange date pound cake!
Orange Date Pound Cake Recipe
Ingredients
- 1/2 cup unsalted butter, room temperature (1 stick)
- 1 cup sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2/3 cup buttermilk
- 1 cup chopped pitted dates (about 8 oz.)
- 1/2 cup pecans
- 2 teaspoons grated orange peel
- 1/2 teaspoon vanilla extract
- powdered sugar
Instructions
- Preheat oven to 325 degrees.
- Grease 6-cup tube pan.
- Using electric mixer, cream butter and sugar until light and fluffy.
- Beat in eggs 1 at a time.
- Combine flour and baking soda in small bowl; add flour mixture and buttermilk alternately to butter mixture, blending until smooth.
- Mix in dates, pecans, orange peel and vanilla.
- Spoon batter into prepared pan; cover with foil.
- Bake cake 30 minutes.
- Remove foil and continue baking until cake pulls away from sides of pan and tester inserted near center comes out clean, 50-60 minutes.
- Invert onto rack and cool.
- (Can be prapared 1 day ahead. Wrap and store at room temperature.).
- Dust with powdered sugar and serve.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.