Traditional recipes

Orange and Date Cake recipe

Orange and Date Cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

A festive alternative to Christmas cake, this fruit cake is chock-a-block with glace orange bits and dates, and soaked in an orange drizzle. Ice with royal icing, if desired.

33 people made this

IngredientsServes: 12

  • 225g butter, softened
  • 400g caster sugar
  • 4 eggs
  • 110ml buttermilk
  • 1 teaspoon bicarbonate of soda
  • 310g plain flour
  • 450g dates, pitted and chopped
  • 450g glace orange slices, chopped
  • 240g chopped pecans
  • 100g desiccated coconut
  • 225ml orange juice
  • 250g icing sugar

MethodPrep:30min ›Cook:3hr ›Extra time:8hr soaking › Ready in:11hr30min

  1. Preheat oven to 120 C / Gas 1/2. Lightly grease and flour one 25cm tube cake tin.
  2. In a mixing bowl, cream butter and caster sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve bicarbonate of soda in buttermilk and add to the creamed mixture.
  3. Place flour in a large bowl and add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
  4. Pour mixture into the tube cake tin. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and icing sugar and pour over hot cake. Let stand in tin overnight.

Cake tins

You can use two 900g loaf tins OR three 23cm round cake tins instead of the tube cake tin. Simply adjust baking time as needed.

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Reviews & ratingsAverage global rating:(40)

Reviews in English (37)

by bluebayou

Excellent! Fun to make. Followed recipe to a T and it turned out perfectly. A bit on the rich side so you only need a small slice, but sooo delicious. Also, quite sweet. Next time I'd cut the sugar by l/2 to 3/4 of a cup. Otherwise, wonderfully tasty. Ingredients are a bit pricey, but worth it. If you don't like cakes with dried fruits, but want a festive cake, this is definitely the one.-09 Sep 2002

by bustingup1

This is a recipe my grandmom used to make and I have the recipe the only difference is that when you do the oj mixture you put it on let it cool and then wrap in foil for a week and set if fridge. then bring it back out and do the oj mixture again you might have to use toothpick or something like that for mixture to go into cake. everytime you eat it when through wrap in foil and put in fridge.-11 Dec 2006

by Chupas

I was VERY leery to make this cake, but my girlfriend insisted it was delicious. She was right!!! My teen-aged daughter, who hates coconut, would not stop eating it and my husband, who eats mostly healthy things, said he has become addicted to this cake. Personally, my daughter and I thought it was best still slightly warm. (But we still loved it days later.) My husband felt it improved with age. No matter what the cost (it wasn't cheap to make) I will be making this cake again and again.-23 Feb 2008


THERMOMIX ® RECIPE

Such a versatile recipe. I've added half plain and half flavoured yoghurt. Or replace all with flavoured yoghurt. Also I have added half normal SR flour and half wholemeal SR Flour.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


Other users also liked.

I love this recipe!!

I love this recipe!!

I didn't have an orange so

I didn't have an orange so used a whole small lime and some mandarin segments. I also added some chopped walnuts. We absolutely loved the cake. Might try it with prunes next time. So easy. Thank you.

Easy to make, loved by my

Easy to make, loved by my boys. = winner

This is an awesome cake. Very

This is an awesome cake. Very easy to make and is a hit with the family and friends. Mine does take about 20 minutes longer to bake but that could be my oven. Thanks Kate!

I'm no masterchef but I know

I'm no masterchef but I know that I use fairly large eggs most of the time. Oven temperatures can vary a great deal too. If it's happened before then trying a lower temp. may work and perhaps even a slightly shorter cooking time and take them out of the oven immediately to cool. These are the only suggestions I can think of. Thanks for trying my recipe regards Kate.

I tried these today, mine

I tried these today, mine were so dry, can anyone tell me what I might have done wrong? This has happened a few times! Maybe eggs too small? Thanks

Made these yesterday into cup

Made these yesterday into cup cakes. The whole family loved them! Thanks for sharing!

Absolutely - peel and all -

Absolutely - peel and all - not quite the way my step mum would have done it but so much quicker!

Hi Kate, do you add the

Hi Kate, do you add the entire orange peel and all?

Considering I forgot to put

Considering I forgot to put the sugar in, this was really yummy! I squeezed orange juice and sprinkled the top with raw sugar for the last 5 mins of cooking. Beautiful straight out of the oven and perfect for my toddler.


Mandarin Orange Cake Recipe

This Mandarin Orange Cake Recipe is the stuff of legends. Everyone who tries this cake needs the recipe and then is shocked by how few ingredients you need to make it.

You only need SEVEN ingredients to make this orange pineapple cake, and that includes the frosting!

This is a classic cake recipe that lot os of you grew up eating and loving at family gatherings, church picnics, and back yard BBQs. I got this recipe from my neighbor and fell in love immediately.

What is your favorite classic recipe?

Anywhere she takes this cake people need the recipe. And for good reason. It is moist, packed with flavor, and best of all it is super easy to throw together.


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We found this innocuous, but disappointingly bland. However my 102 year old uncle who's favorite dish is something called "milk toast" loved it. It's a matter of taste.

Well thanks all the your reviews! I used the juice and zest of 3 naval oranges. Reduce juice to .5 cups. Followed recipe otherwise. Wife loved it. I will be making this again. Cannot wait to try other citrus.

I confess, I read all the reviews first and I made this with a fix so really, 3 forks is accurate but with the fix, a resounding 4 forks. Orange isn't nearly the powerhouse that lemon is so when you cook with it, in almost every case I need to concentrate any juices involved and that's exactly what I did here. I squeezed a full cup of orange juice and then reduced that down on the stove to 1/2 cup. Otherwise, I made the recipe almost exactly as advertized and it was rich, delcious and filled with a full orange taste. I say almost because I also increased the zest to one tablespoon. You must also remember to be careful with the zesting. If your oranges are smaller, you'll need three or four to get a tablespoon but thats ok, you'll need three or four to get a cup of juice too! Do not hesitate in making this, it's a wonderful change from the norm.

I had a couple of navel oranges that I wanted to use up, and I wanted dessert without a trip to the grocery store, so I tried this recipe. After reading the other reviews, I added the zest from both oranges that gave plenty of orange flavor. I also added vanilla, cinnamon, and cardamom. With the spices and a glass of amaretto, it made a nice, satisfying dessert.

Excellent. I did add orange zest extract (natural, not artificial) and the result was very nice, subtle taste. Next time I'll add a spoon of Grand Marnier. The highlight of this cake is its texture, flan-like bottom, souffle-like top and everything in between. I baked it in several smaller recipients which is nice for individual servings. Can be nicely turned onto a plate when it cools somewhat. Real pleasure.

after reading the reviews, i guess the only reason i can give this recipe 4 forks is because of the major adjustment i made. i used 4 meyer lemons instead of 2 oranges, and 2 tablespoons of orange juice instead of lemon. it came out fantastic! my boyfriend and i ate 3/4 of it as soon as it came out of the oven, only cause i had to save at least 1/4 for work. meyer lemons are very aromatic and in season so iɽ say use a citrus with a stronger flavor than an orange..maybe clementines will be the next experiment!

Technically it was great, nice pudding, light fluffy top but it absolutely no taste. The vague oranginess was weird, as if some ingrdient had benn forgotton. The old fashioned lemon pudding cake I make has mush more zing. Suggestions for intensifying the flavor?

After reading the reviews from the other cooks, I decided to add some orange extract to bump up the citrus flavor. It definitely had an orange taste after that, just not a natural one. This dessert wasn't that sweet. I think that and a more natural orange taste would have made this dessert almost perfect. It was light - incredibly light - and fluffy. Do not eat this hot - the custard hasn't set yet and is a bit oily (bleh). Do no eat this cold - the souffle part gets dry and stiff. Warm is definitely the best way to enjoy this dessert. If I make it again, I'm going to have to figure out how to get that orange flavor to come through better without having to resort to an extract. Perhaps make an orange juice reduction. or add some orange curd. We'll see. I'm giving this two forks for the lightness of the dessert - that was amazing.

This was extremely mild in flavor--I could hardly taste any orange despite putting in extra zest. There are easier more flavorful recipes.

To the cook from Minneapolis, it really skews the rating to rate a recipe you have not made.

To the cook from Washington: We had lemon pudding cake growing up, but my Mum's recipe is lost. Like yours, it didn't require the water bath that all the recipes I have found do. Iɽ love to get your recipe. Submit another comment , & maybe we can arrange it.

I have made this same dessert for years using lemon zest and juice. I am anxious to now try the orange. I'm sure it will be very good also. The lemon version is excellent. I always top mine with whipped cream

What a disappointment. My mother's lemon pudding cake is sooo much better and it doesn't have to be cooked in a water bath.


Gluten-free Persian orange and almond cake recipe

Step 1 Preheat oven to 160°C. Grease a 20cm round springform pan and line the base with baking paper.

Step 2 Place oranges in a large saucepan cover with cold water. Bring to the boil and cook for 15 minutes. Drain. Return to pan and cover with fresh cold water. Bring to the boil. Cook for a further 15 minutes. Drain and repeat once more or until very tender. Drain. Coarsely chop and discard any pips.

Step 3 Place orange in a food processor process until smooth. Use an electric mixer to whisk eggs and sugar until thick and pale. Add orange, almond meal, baking powder, cinnamon and cardamom gently fold until just combined. Spoon into prepared pan smooth the surface. Bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan to cool completely.

Step 4 To make syrup, use a zester to remove rind from orange. Juice orange. Place the juice, sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and syrup thickens slightly. Remove from heat. Add orange blossom water and zest. Set aside to cool.

Step 5 Drizzle the cake with syrup. Cut into wedges and serve with mascarpone.

Energy 2111kJ
Fat saturated g
Fat Total 24.00g
Carbohydrate sugars g
Carbohydrate Total 58.00g
Dietary Fibre -
Protein 12.00g
Cholesterol -
Sodium 248.84mg

All nutrition values are per serve.

Notebook: - June 2010 , Page 148
Recipe by Sarah Hobbs

Photography by Ben Dearnley

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Directions

For Cake: Cream the butter, add sugar gradually until smooth. Add eggs, well beaten, and milk. Then add cornstarch, flour mixed and sifted with baking powder and salt.

Bake in a lightly buttered thin layer/sheet in a large rectangular sheet cake pan at 350 degrees F for 20 to 25 minutes, or until golden brown.

Cut in half. Spread one-half with Orange Filling. Put over other half, and cover with Orange Frosting.

For Orange Frosting: Add rind to brandy and fruit juices let stand fifteen minutes. Strain, and add gradually to yolk of egg, slightly beaten. Stir in confectioners' sugar until of right consistency to spread.


How to Make Orange Cake

  • You will need two 9″ cake pans. Grease and flour them. I also like to line the bottom of mine with wax paper which I also grease and flour.
  • This recipe uses cake flour. Cake flour will give you a more tender, lighter cake, so go get yourself some. You will usually find it in a box in the baking aisle.
  • One trick to a nice, tender cake is to not over mix it after adding the flour.

  • To get even cake layers, be sure and get an even amount of batter in both pans. I like to use my kitchen scale and weigh the pans with the batter in them. Add or subtract as needed.

  • Bake until golden brown and a tooth pick comes out clean. Allow cake to cool for 10-20 minutes and then run a knife around the edge of the pan and turn upside down onto a cooling rack. Be sure and remember to remove the wax paper from the bottom of each cake layer. Don’t worry if the cake falls a bit in the middle, just more room for frosting.

  • After the cake is completely cool, wrap each layer in plastic wrap so that it is air tight and freeze. Freeze overnight or at least a couple of hours. The cake will frost so much easier if it has been frozen.
  • Remove from the freezer and assemble the cake, adding frosting between the two layers. Then, apply a crumb coat of frosting over the whole cake. A crumb coat is a thin layer of frosting that locks in all the crumbs so they don’t come through on the final layer of frosting.
  • After applying the crumb coat, pop the cake back in the freezer for about 30 minutes so the crumb coat will firm up. Add the final layer of frosting and garnish with slices of orange.


Ingredients

For the cake

  • 12 Ounces unsalted European style butter, softened
  • 2 1/2 Cups light brown sugar
  • 5 large eggs
  • 6 Ounces orange juice
  • 4 Ounces bourbon
  • 1 Teaspoon vanilla paste or extract
  • 3 Cups flour
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon baking powder
  • 1/2-1 Cup Luxardo cherries, rinsed of their syrup, halved and tossed in 1 tablespoon flour

For the glaze

  • Finely grated zest of 1 orange
  • 2-2 1/2 Cups powdered sugar
  • 1 Tablespoon orange bitters
  • 2 Tablespoons orange juice
  • 1/4 Teaspoon sea salt

Five ideas for leftovers

Use the leftover ham bone and any scraps of remaining ham to make a tasty pea and ham soup (such as the London Particular from my 30 October column).

Place raisins or sultanas leftover from making Christmas pudding or cake in a jar and cover with rum or brandy. Leave to soak for a day or two, then spoon over ice-cream, use in carrot cake or add to oaty biscuits.

Use leftover bits of cheese in rarebits. Add a thin layer of chutney beneath the cheesy sauce, if you like.

If you have dried apricots left over from your stuffing recipe, use them up in a spicy Moroccan tagine. Or mix them with other dried fruits, warm them in orange juice sweetened with a cinnamon stick and a little honey, to make a breakfast compote to serve with thick yoghurt.

Toast leftover walnuts and use in a salad mixed with rocket and soft goat's cheese and/or hot bacon and a mustardy vinaigrette.