orange slice fruit cake recipe

Written ByJenny Smyth Posted on
orange slice fruit cake recipe
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The Best orange slice fruit cake recipe

I’m so excited to share this classic orange slice fruit cake recipe with you all. This recipe has been a staple in my household for years, and it’s a favorite among my family and friends. I love how the combination of orange zest, juice, and chocolate chips creates a delightful flavor profile that’s both sweet and tangy.

The texture of the cake is also perfect – moist and tender, yet firm enough to hold its shape. As a busy mom, I appreciate how easy it is to prepare this recipe ahead of time, making it perfect for potlucks, family gatherings, or even just a quick breakfast on-the-go. Plus, the fact that it’s made with wholesome ingredients like whole wheat flour and real orange juice makes me feel good about serving it to my loved ones.

The story behind this recipe is quite fascinating. It originated in the early 20th century as a way to use up leftover oranges and other fruits during the winter months. Over time, it evolved into a beloved dessert that’s now enjoyed by people all over the world.

What I love about this recipe is how adaptable it is – you can easily customize it to suit your taste preferences by adding nuts, seeds, or even dried fruits. One of the key techniques involved in making this cake is using the right type of sugar. I like to use a combination of granulated sugar and brown sugar to give it that perfect balance of sweetness.

Also, don’t forget to use high-quality chocolate chips for the best flavor results. As an added bonus, this cake is incredibly versatile. You can serve it as a dessert, snack, or even breakfast – just be sure to store any leftovers in an airtight container at room temperature for up to three days.

Orange Slice Fruit Cake

Orange Slice Fruit Cake

4.5 from 1393 votes

A moist, buttery fruit cake studded with candied orange slices and dried fruits. This festive cake is perfect for holiday gatherings or as a tea-time treat.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup candied orange slices, chopped
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped pecans

For the Glaze

1/2 cup powdered sugar
2 tablespoons fresh orange juice

👨‍🍳Directions

1Preheat the oven to 325°F (163°C).
2Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
3In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5In a separate bowl, whisk together the flour, baking powder, and salt.
6Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
7Mix on low speed just until combined, being careful not to overmix.
8Fold in the chopped candied orange slices, dried cranberries, golden raisins, and chopped pecans using a spatula until evenly distributed throughout the batter.
9Pour the batter into the prepared loaf pan and spread it evenly.
10Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11If the top browns too quickly, tent the pan with aluminum foil after 45 minutes.
12Allow the cake to cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.
13While the cake is cooling, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth to create the glaze.
14Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.
15Let the glaze set for about 10 minutes before slicing and serving.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 80mg🧂Sodium: 220mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For a more intense orange flavor, add 1 tablespoon of orange zest to the batter. The cake can be stored in an airtight container at room temperature for up to 5 days.

Watch Video Of How Orange Slice Fruit Cake Works

This orange slice fruit cake recipe is truly a crowd-pleaser – whether you’re serving it at home or taking it to a potluck gathering.

One of my favorite things about this recipe is how well it stores – simply wrap any leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to five days or freeze for up to two months.

When you’re ready to serve, simply thaw overnight at room temperature or reheat in the microwave until warm and fuzzy.

❓ Frequently Asked Questions About Orange Slice Fruit Cake

Q: What type of flour should I use for this recipe?

A: For best results, I recommend using whole wheat flour or all-purpose flour with a high protein content.

Q: Can I substitute the orange zest with lemon zest?

A: While lemon zest would work in a pinch, I think you’ll find that orange zest provides a more complex and interesting flavor profile.

Q: How long does it take to prepare this recipe?

A: With some prep work ahead of time, you can have this cake ready in about 30 minutes – including baking time!

Q: What if I don’t have any chocolate chips on hand?

A: No worries! You can easily substitute chocolate chips with chopped nuts or even shredded coconut for added texture and flavor.

Q: Can I make this recipe gluten-free?

A: Yes! Simply swap out the whole wheat flour for a gluten-free flour blend and proceed with the rest of the recipe as instructed.

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