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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 24 |
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A dense intensely flavored orange cake. An alternative to fruit cake, keeps forever and tastes wonderful, especially topped with a dollop of custard sauce. Ingredients:
1 cup of unsalted butter, finest kind |
2 cups of sugar |
4 whole eggs |
4 cups of flour |
1 teaspoon of baking soda |
1 cup of buttermilk |
1 package of chopped dates |
1 cup of chopped pecans |
sauce |
3/4 cup of fresh orange juice |
3/4 cup of brandy |
2 cups of sugar |
1 tablespoon of grated orange rind |
Directions:
1. Cream butter and sugar well.
2. Add eggs, one at a time, beating well between additions.
3. Mix 1/4 cup of flour with the dates and nuts.
4. Sift remaining flour with soda.
5. Add milk and flour alternately to the butter mixture.
6. Add dates and nuts.
7. Put waxed paper in the bottom of a large tube pan.
8. Grease the sides and the paper.
9. Pour in the batter.
10. Bake at 350 degrees for one hour.
11. While the cake is still hot, pour on your sauce and let it soak in.
12. How to make the sauce:
13. Heat the orange juice in small sauce pan and add the sugar, stir until the sugar dissolves completely.
14. Off the heat stir in the brandy.
15. Pour over the hot cake and let it cool in the pan.
16. Store in air tight container to ripen.
17. Mema called this a Christmas Cake and it is wonderful with a dollop of whipped cream or my cheap version of cream sauce...melted good quality vanilla ice cream.
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