Peach and Walnut Cake with Orange Butter Cream Frosting

It’s no secret we love Wattie’s canned peaches, it’s the flavour of summer captured in a can. A great way to enjoy them is in this deliciously moist cake topped with a delicate orange butter cream icing. It’s perfect for a special afternoon tea or celebration.

Preparation Time:
Cooking Time:


  • 410 g can Wattie's Peaches Sliced in Clear Fruit Juice, well drained
  • 200 g softened butter
  • 1 cup soft brown sugar
  • 3 eggs
  • 1/2 cup walnut pieces, chopped
  • 3/4 cup sour cream
  • zest from 1/2 an orange
  • 1/2 cup fresh orange juice
  • 1 3/4 cup flour
  • 2 1/2 tsp baking powder

  • Orange Butter Cream
  • 50 g softened butter
  • 1 1/4 cups icing sugar
  • juice of half an orange
  • zest of half an orange
Peach and Walnut Cake with Orange Butter Cream Frosting


1. Preheat oven to 180°C. Grease and line the base of a 23cm cake tin with baking paper.

2. Chop Wattie’s Peach Slices into small pieces.

3. In a mixing bowl beat the butter and brown sugar until creamy. Beat in the eggs one at a time until well mixed.

4. Add peaches, walnuts, sour cream, orange zest and juice. Sift in the flour and baking powder and mix together being careful not to over mix.

5. Spoon into prepared cake tin. Bake for 40-45 minutes until cooked. A skewer inserted into the centre of the cake will come out clean when the cake is cooked. Stand for 5 minutes before turning onto a cake rack to cool completely.

6. Spread butter cream frosting over the top of the cake and garnish with extra orange zest if wished.


Orange Butter Cream

In a mixing bowl beat together softened butter, icing sugar, orange zest and enough juice until mixture is smooth and creamy.

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