Canadian Orange Cake is a moist, old-fashioned cake known for its vibrant citrus flavor and tender texture. The combination of fresh orange juice, orange rind, buttermilk, raisins, and nuts creates a beautifully balanced dessert. Often topped with a delicate butter frosting infused with orange juice and sprinkled with grated rind, this cake is both nostalgic and flavorful. Its unique blend of sweetness and tanginess makes it a perfect choice for holidays, family gatherings, or afternoon tea.
Ingredients
- 2 cups light brown sugar (packed )
- ½ cup shortening
- 2 eggs
- ⅓ cup orange juice
- 1 cup buttermilk (or sour milk)
- 1 cup raisins
- 1 orange (rind of, zested)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup chopped nuts (walnuts or pecans recommended)
For Frosting:
- butter Frosting (recipe of choice)
- orange juice (for moistening)
- grated orange rind (for garnish)
Instructions
Step 1: Prepare Wet Ingredients
- In a large bowl, blend together brown sugar, shortening, and beaten eggs until smooth.
Step 2: Prepare Orange Mixture
- Grind or chop the raisins together with the grated orange rind.
Step 3: Combine Dry and Wet Ingredients
- Alternate adding flour, baking soda, and salt with orange juice and buttermilk into the sugar mixture.
- Mix until well combined.
Step 4: Add Nuts
- Coat nuts lightly with a little flour, then fold them into the batter.
Step 5: Bake the Cake
- Pour batter into either three 8-inch or two 9-inch round cake pans.
- Bake at 350°F (175°C) for 40–45 minutes or until a toothpick comes out clean.
Step 6: Frost and Garnish
- Frost with butter frosting moistened with orange juice.
- Sprinkle grated orange rind on top for a bright, citrusy finish.
Tips
- Use fresh orange zest and juice for the brightest citrus flavor.
- Substitute sour milk or buttermilk as written, both give tenderness and a light tang.
- Toast the nuts lightly before adding for deeper flavor.
- Swap raisins for golden raisins or chopped dates for a different sweetness profile.
- Add ½ teaspoon cinnamon or warm spices for a vintage spice-cake note.
- For a stronger orange flavor, add ¼ teaspoon orange extract to the batter.
- Check doneness with a toothpick, this cake tends to look done before the center sets.
- Frost as suggested with orange-moistened butter frosting, or dust simply with powdered sugar.
- Bake as cupcakes or mini loaves and adjust bake time accordingly.
- Fold in nuts with a little flour as the card suggests to help prevent sinking.
Nutrition
Calories: 325kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2gTrans Fat: 0.15gCholesterol: 45mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 8mgCalcium: 50mgIron: 1.5mg
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