Orange Nut Cake

“This is another nut bread my mother use to serve for afternoon tea.” – Jean Hansen

“Grandma Calla sure did know how to bake! This cake may not look like much, but it is so good! I enjoy it on its own with tea or coffee in the morning, but this would also be good with some Citrus Cream Cheese Frosting.” – April Ferre

Orange Nut Cake

Course: Cakes & Cupcakes


  • 1/2 Cup Shortening
  • 1 Cup Sugar
  • 1 Egg
  • 2 Tablespoons Orange Rind Grated
  • 1 3/4 Cup Cake Flour Sifted
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Cup Buttermilk
  • 1/2 Cup Nuts Chopped


  • Cream shortening until light. Gradually add sugar. Add egg and orange rind, beat well. Sift dry ingredients and add alternately with buttermilk. Fold in nuts.
  • Bake in 9×13-inch pan at 350 degrees for 20 to 25 minutes.

Early 1900s Recipe – Calla Stacker