How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.) ?

You need 11 ingredients. The key ingredients include: 2 c. flour, 1/2 tsp. baking soda, 1/2 lb. butter, softened, 3 eggs, and more.

Is Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.) suitable as baking & desserts?

Yes, Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.) ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Walnut Cake(From Florence Fabricant In The N

Name: Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1/2 tsp. baking soda; 1/2 lb. butter, softened; 3 eggs; 1 c. finely chopped walnuts; 2 Tbsp. grated orange rind; 2 Tbsp. Cointreau, Triple Sec or Grand Marnier; 1 tsp. baking powder; pinch of salt; 1 1/2 c. sugar; 1 1/4 c. fresh orange juice

Bake this irresistible Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.) at home. Made with flour, baking soda, butter and eggs…

This Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.) relies on simple, everyday ingredients such as flour, baking soda, butter, softened and eggs. It comes together quickly and makes 4 servings, at about 1731 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.) delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1731

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Orange Walnut Cake(From Florence Fabricant In The New York Times, 3-1-87.)

Tips for the best results

Variations & substitutions

My Personal Notes

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