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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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One of my fondest memories as a child was the scent of this cake cooling on my momâs dining room table. For those who like dates, nuts and oranges, it is heavenly. Teresa Switzer, Fayetteville, Georgia Ingredients:
1 cup chopped dates |
2-1/2 cups king arthur unbleached all-purpose flour, divided |
1 cup butter, softened |
1 cup sugar |
2 eggs |
1/4 cup grated orange peel |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 cup chopped walnuts or pecans |
orange glaze: |
1 cup orange juice |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange peel. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
3. For glaze, combine orange juice and confectioners' sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes.
4. Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving. Yield: 12 servings.
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