Best Orange Nut Cake Recipes

ORANGE-DATE NUT CAKE

Steps:

• Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange zest. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , For glaze, combine orange juice and confectioners' sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes. , Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving.

ORANGE DATE NUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates.
• Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.
• To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.

CRANBERRY-ORANGE NUT COFFEE CAKE

Steps:

• Preheat oven to 375°. Mix first five ingredients., In a large bowl, mix biscuit mix and sugar. In another bowl, whisk together eggs, water, milk and orange juice. Add to dry ingredients; stir just until smooth., Transfer to a greased 13x9-in. baking pan. Sprinkle with pecan mixture. Drop cranberry sauce by spoonfuls over top; do not spread., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Mix glaze ingredients; drizzle over warm coffee cake.

ORANGE NUT RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
• In a small bowl, mix flour, salt and baking powder. In another small bowl, mix the chopped nuts and raisins and coat them together with about 1 tablespoon of flour. This is to ensure that the nuts and raisins do not sink to the bottom of the cake while it is baking.
• In a large bowl, cream together the sugar and the butter or margarine. Add the eggs one at a time and beat for 1-2 minutes at low speed. Stir in the vanilla extract. Add the flour mixture and the orange juice alternately to the butter mixture and beat until everything is mixed thoroughly. Mix the nuts and raisins mixture into the batter. Pour the batter into a greased and floured 10 inch bundt pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the center comes out clean. Let cake cool before slicing and serving.

ORANGE DATE-NUT CAKE

Steps:

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

ORANGE DATE NUT CAKE

Steps:

• Cream the butter and sugar.
• Add eggs.
• Sift flour and soda together.
• Add 2 cups of the sifted flour and soda alternately with the buttermilk.
• Add dates, nuts, and grated rind.
• Grease and flour a tube pan or angel food cake pan.
• Bake in 350 degree oven for approximately 1 hour.
• While cake is baking, grate the rind of another orange and add to orange juice and sugar.
• When cake is done, pour half of the sauce mixture gradually over the cake as soon as it is removed from oven.
• The cake will absorb this mixture.
• Wait about 15 minutes and invert the pan on a cake plate.
• Pour remaining mixture on top and sides.
• This cake is better when served cold.
• In fact, don't even try to slice while still warm.
• The cake will stay fresh for one to two weeks in the fridge.

ORANGE NUT RAISIN CAKE

Steps:

• Sieve flour salt and baking powder together.
• In a separate bowl, mix chopped nuts and raisins. Coat them together with a tsp of flour to avoid them sinking to the bottom of the cake pan.
• In a large bowl, cream butter and sugar. Add eggs one at a time; beat for 1-2 minutes on a slow speed mixer.
• Stir in vanilla.
• Add the flour mixture to the butter mixture alternating with the orange juice.
• Mix well.
• Add nuts and raisins; mix with a wooden spoon.
• Pour in greased dish and bake at 175°c for about 60 minutes.
• Let cool well before serving
• (My cake usually cooks even before one hour and at times takes longer to brown, however keep checking and don't overcook or else it would loose its moistness).

HONEY,ORANGE AND PINE NUT CAKE

Steps:

• 1. preheat the oven to 325*F or 160*C. grease an 8 inch round cake pan. in a saucepan,add butter, honey, corn syrup and brown sugar and heat gently over low heat,stirring continuously until the mixture is thoroughly combined.
• 2. set aside to cool. beat in the eggs, one at a time. add the pine nuts and stir in. sift the flour into the mixture and fold to combine.
• 3. pour batter into pan and bake for 50 mins or until a skewer inserted in the middle, comes out clean. let it cool in the pan for 5 mins before turning onto wire rack.
• 4. when the cake is warm, prepare the topping.warm the honey , water, orange juice and pine nuts and spread over the cake evenly.

DIABETIC ORANGE NUT CAKE

Steps:

• Pre-heat oven to 350 degrees.
• Grease 8-inch square baking pan.
• In large mixing bowl, combine margarine, Splenda's and egg. Beat 2 minutes at high speed, sraping the bowl occasionally. Blend in flour and mix well.
• Blend in remaining ingredients, except nuts. Beat 1 minute on slow speed.
• Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.

ORANGE-NUT BUTTER CAKE

Steps:

• Cream softened butter,add sugar, orange rind, and vanilla. Beat until mixture is light and fluffy. Add eggs, 1 at a time, beating well after each egg.Blend in marmalade.
• Sift together flour, baking soda, and salt. Add to creamed mixture alternately with combined orange juice and evaporated milk. Stir in chopped nuts and blend.
• Turn into well buttered 10-inch tube pan. Bake at 350 for 55 to 60 minutes. Cool in pan 10 minutes. Remove. Serve warm or cooled.

ORANGE NUT BUTTER CAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°. In large mixing bowl combine sugar and butter. Beat at medium speed, scraping sides of bowl often, until creamy (1 to 2 minutes). Continue beating, adding eggs one at a time, beating well after each addition until well mixed. Reduce speed to low; add orange peel, vanilla, and marmalade. Beat until well mixed. In medium bowl combine flour, baking soda, baking powder, and salt. Gradually add flour mixture alternately with orange juice and evaporated milk to butter mixture until well mixed. Stir in chopped nuts by hand. Spoon into greased and floured 10-inch tube pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely. In small mixing bowl combine sugar, butter, and orange peel. Beat at low speed, scraping sides of bowl often and gradually adding enough orange juice for desired glazing consistency. Glazed cooled cake.

ORANGE NUT CAKE

Steps:

• Preheat oven to 350* Grease 9 X 5 X 3 loaf pan . In large bowl cream butter,& sugar, add eggs & mix well. In sep. bowl combine flour, powder,soda,& salt. Alternately add milk & flour mix. to be creamed begin & end w/ flour. Stir in zest,& pecans. Pour batter into pan. Bake 1HR 10 min.It should spring back when touched DO NOT LET BROWN TO MUCH. If baking in glass pan reduce heat to 325* Cool in pan 10-15 min. Loosen sides & place on plate. Pour glaze on while still warm;keep diong until most is absorbed. Let cool before slicing

ORANGE-CRANBERRY-NUT FRUIT CAKE

Steps:

• To prepare the fruit: Combine the dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool. 2) Preheat the oven to 325F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans; or five 7" wooden bakers; or six 7" paper bake & give pans; or one 12-cup bundt-style pan; or two 6-cup bundt-style pans. 3) To prepare the cake: In a large bowl, beat together the butter, sugar, baking powder, salt, and flavors. 4) Beat in the eggs one at time. 5) Stir in the flour alternately with the orange juice. 6) Add the undrained fruit, the candied cherries, and the nuts. 7) Spoon the batter into the lightly greased baking pans, filling them about three-quarters full. If you have a scale, dividing the batter evenly among the pans is simple math. If you've included the nuts, the batter weighs about 90 oz. (2552g). 8) Bake the cakes for 50 to 80 minutes; smaller pans will bake for the shorter length of time. Full- or half-size bundt-style cakes will bake the full 80 minutes. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean. 9) If you're planning on using the glaze, stir together the orange juice and sugar while the cakes are baking. Set aside to rest at room temperature, stirring occasionally to help dissolve the sugar.10) Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you're using the glaze, brush the warm cakes all over with the glaze, continuing to brush until you've used it all. If you choose not to use the glaze, you may wish to brush the warm cake(s) with brandy or the liquor of your choice. 11) When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving. Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves, or 5 to 6 sm

ORANGE NUT CAKE

Steps:

• Mix ingredients together and beat for 2 to 3 minutes. Grease and flour bottom of two 9 inch round layer pans. Line with waxed paper. Pour batter into pans. Bake at 350°F for 30 to 35 minutes or until center springs back when touched lightly with finger. Let sit for 5 minutes. Run a knife along sides of pan to loosen cake. Place a cooling rack on top of cake and turn over. Remove pan and carefully tear away waxed paper.