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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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Ingredients:
1 cup butter or 1 cup margarine, softened |
3 cups sugar, divided |
4 eggs |
1 tablespoon orange rind, divided |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 1/3 cups buttermilk |
1 lb dates, chopped |
1 cup pecans, coarsely chopped |
1/2 cup orange juice |
Directions:
1. In a mixing bowl, cream butter and 2 cups sugar. Add the eggs, one at a time, beating well after each addition. Add 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk. Stir in dates and pecans. Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. combine the orange juice and remaining sugar and orange peel; pour over cake. Cool for 30 minutes before removing from pan to a wire rack to cool completely.
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