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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Super moist and impossible to resist. Ingredients:
1 cup butter-softened |
2 1/2 cups sugar |
4 eggs-room temperature |
1 tablespoon grated orange peel |
1 teaspoon orange extract |
1 teaspoon vanilla extract |
1/2 cup sour cream-room temperature |
1 cup buttermilk-room temperature |
1/2 cup orange liqueur(triple sec) |
3 cups cake flour- sifted |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup chopped dates |
1 cup chopped pecans |
glaze |
1 cups sugar |
1 cup water |
1 teaspoon grated orange peel |
1/2 cup orange liqueur |
Directions:
1. Preheat oven to 300 degrees.
2. Mix flour, baking powder, baking soda, and salt together in a medium size mixing bowl. Set aside.
3. Grease and flour one 12-cup tube pan or three 9 x 5 loaf pans.
4. In a large mixing bowl, combine butter and sugar. Beat until light fluffy.
5. Add eggs one at a time, beating well after each addition. Continue beating mixture for at least 7 minutes.
6. Add sour cream, orange peel, and extracts.
7. Add flour mixture to batter alternating with buttermilk, beginning and ending with flour. Mix until just combined after each addition.
8. Add liqueur. Mix until combined.
9. Stir in dates and pecans
10. Pour batter into prepared pan(s). Bake in center of oven for 55-60 minutes for loaf pans/ 1 hour 15 minutes for tube pan or until inserted toothpick comes out clean.
11. Cool in pan for 15 minutes then turn cake out onto wire rack with a shallow pan underneath. If using loaf pans, leave cakes in pan.
12. Glaze:
13. In a small saucepan, combine glaze ingredients and boil for one minute.
14. Cool slightly and slowly pour over cake. If using loaf pans, let cake cool in pan or wait at least 30 minutes before transferring to wire rack.
15. Cool completely and serve with whipped cream, whipped topping, or ice cream.
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