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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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For an extra-special finish, glaze the cake with powdered sugar mixed with milk, then garnish with candied orange peel strips and candied violets. From an old issue of Bon Appetit. Ingredients:
1/2 cup unsalted butter, room temperature (1 stick) |
1 cup sugar |
2 large eggs, room temperature |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
2/3 cup buttermilk |
1 cup chopped pitted dates (about 8 oz.) |
1/2 cup pecans |
2 teaspoons grated orange peel |
1/2 teaspoon vanilla extract |
powdered sugar |
Directions:
1. Preheat oven to 325 degrees.
2. Grease 6-cup tube pan.
3. Using electric mixer, cream butter and sugar until light and fluffy.
4. Beat in eggs 1 at a time.
5. Combine flour and baking soda in small bowl; add flour mixture and buttermilk alternately to butter mixture, blending until smooth.
6. Mix in dates, pecans, orange peel and vanilla.
7. Spoon batter into prepared pan; cover with foil.
8. Bake cake 30 minutes.
9. Remove foil and continue baking until cake pulls away from sides of pan and tester inserted near center comes out clean, 50-60 minutes.
10. Invert onto rack and cool.
11. (Can be prapared 1 day ahead. Wrap and store at room temperature.).
12. Dust with powdered sugar and serve.
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