Orange Nut Tea cake Recipe for our afternoon tea at the Captain Freeman Inn

by Donna Cain

We have a new energy this spring to try new recipes for our breakfasts and afternoon tea. Always looking for seasonal fresh items that will please our guests. Gean, our morning baker, brought in this recipe this morning. The tea cake is very moist and the orange zest and marmalade add a wonderful and light flavor. This recipe is a keeper.

IMG_1772IMG_1770Our special guest Julie agreed!

Orange Nut Butter Tea Cake

3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
3/4 cup butter, softened
3 eggs
1 Tablespoon orange zest
1 Tablespoon vanilla extract
1 cup orange marmalade
1/3 cup orange juice
1 5-ounce can evaporated milk
1 cup chopped pecans

Grease and flour your favorite cake, bundt or tube pan. Combine the flour, baking soda, baking powder and salt and set aside. Combine the sugar and butter in a stand mixer and beat on medium speed until light and fluffy. Add the eggs one at a time. Add the orange zest, vanilla and orange marmalade. Beat on low speed adding flour, orange juice and evaporated milk until well blended. Fold in the pecans by hand.

Spread batter into the prepared pan and bake for 50-60 minutes. Cool in pan for 10 minutes then on rack.

When cool add the following glaze.

1 cup powdered sugar
4-5 Tablespoons milk
1/2 teaspoon orange zest

Combine powdered sugar, milk and zest and beat on low speed, adding additional milk to reach desired glazing consistency. Spread over cake.

Happy baking from everyone at the Captain Freeman Inn on Cape Cod.

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