Orange and Date Cake

    11 hours 30 min

    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

    Serves: 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

    Prep: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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)