Best Orange Date Cake Recipes

ORANGE-DATE NUT CAKE

Steps:

• 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 zest. 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. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , 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. , 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.

ORANGE DATE NUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates.
• Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.
• To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.

ORANGE-DATE-WALNUT PASSOVER CAKE

Steps:

• Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
• Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
• In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
• Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.

ORANGE DATE CAKE

Steps:

• 1. FOR THE CAKE: Mix 1/2 cup of the flour with dates, coconut, and nuts. Set aside. Cream together butter and sugar, add eggs, grated orange peel, flour (1 cup at a time), vanilla, buttermilk, baking soda and salt. Blend with mixer just until blended well.Stir in flour mixture with the dates, coconut and nuts. Pour into non-stick tube cake pan.
• 2. Bake in 350 degree oven for 45-60 minutes or until top is golden brown and toothpick inserted comes out clean. When cake comes out of oven poke holes in cake so the icing/filling can run into cake.
• 3. FOR THE FILLING/ICING Mix powdered sugar, orange juice and grated orange peel until blended. Spread over hot cake

ORANGE DATE CAKE

Steps:

• Sift together flour, baking soda and salt; combine 1 cup with dates and walnuts. Set both mixtures aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange zest. Add reserved flour and date mixtures. Stir in buttermilk just until blended. , Spoon into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. , For syrup, in a small saucepan, heat orange juice and sugar until sugar is dissolved. Let stand for 30 minutes. Cool cake in pan for 10 minutes before removing to a wire rack. Cool 10 minutes more before pouring syrup over cake.

ORANGE DATE POUND CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake.

ORANGE-CRANBERRY-DATE PUMPKIN CAKE

Steps:

• Preheat oven to 350°F Grease a loaf pan.
• In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
• In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
• Stir in cranberries, dates, and pecans, if desired.
• Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
• Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
• To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
• Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner's sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
• Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner's sugar until smooth. Drizzle over cake.
• Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
• To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.

ORANGE DATE-NUT CAKE

Steps:

• Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
• Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in dates, pecans and 2 tablespoons orange rind. Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350F for 1 hour and 10 minutes or until toothpick inserted in center comed out clean.
• Bring orange juice, remaining sugar and remaining rind to a boil in a saucepan; cool 1 minutes, stirring constantly. Gently, run a knife around edge of the cake; punch holes in the cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.

DATE CAKE WITH ORANGE-BLOSSOM SYRUP

Steps:

• Syrup: In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stir in orange-blossom water. Let cool.
• Cake: Preheat oven to 350 degrees. Brush bottom and sides of a standard 9-by-5-inch loaf pan with butter; coat with flour, tapping out excess.
• Whisk together flour, salt, baking soda, and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates.
• Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean, 40 to 45 minutes. Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan.
• Serving: Serve slices of cake with whipped cream dusted with cinnamon, and orange segments.

ORANGE DATE NUT CAKE

Steps:

• Cream the butter and sugar.
• Add eggs.
• Sift flour and soda together.
• Add 2 cups of the sifted flour and soda alternately with the buttermilk.
• Add dates, nuts, and grated rind.
• Grease and flour a tube pan or angel food cake pan.
• Bake in 350 degree oven for approximately 1 hour.
• While cake is baking, grate the rind of another orange and add to orange juice and sugar.
• When cake is done, pour half of the sauce mixture gradually over the cake as soon as it is removed from oven.
• The cake will absorb this mixture.
• Wait about 15 minutes and invert the pan on a cake plate.
• Pour remaining mixture on top and sides.
• This cake is better when served cold.
• In fact, don't even try to slice while still warm.
• The cake will stay fresh for one to two weeks in the fridge.

ORANGE-DATE COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil, orange juice and zest; stir into dry ingredients just until moistened. Fold in dates. , Pour into a greased 11x7-in. baking pan. In a bowl, combine the nuts, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

DATE CAKE WITH ORANGE-BLOSSOM SYRUP (MARTHA STEWART LIVING)

Steps:

• SYRUP In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stire in orange-blossom water, Let cool. CAKE 1. Preheat oven to 350F. Brush bottom and sides of a standard 9x5 loaf pan with butter; coat with flour, tapping out excess. 2. Whisk together flour, salt, baking soda and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 - 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. add flour mixture in 3 batches., alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates. 3. Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean (40 - 45 minutes). Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan. 4. Serving: Serve slices of cake with whipped cream dusted with cinnamon and orange segments

ORANGE-CRANBERRY-DATE CAKE

Steps:

• 1. Sift first 5 dry ingredients together. I am sorry I have no pictures, but this only seems difficult the first time, but you really have to try hard to not have this taste wonderful. The ingredients are simple combinations and baking 2 at a time works well for future time-saver.
• 2. Add the next 4 items to dry ingredients. Mix together next 3 (wet) ingredients. Add wet ingredients to dry ingredients and mix well. Pour into a greased tube or bundt pan and bake for 1 hour at 350 degrees Fahrenheit.
• 3. While cake is baking, mix together 1 cup orange juice and 1 cup sugar until sugar is dissolved.
• 4. Pour OJ/sugar mixture over warm cake, wrap tightly and refrigerate (in baking pan) for 24 hours or at least over night. Easy removal can be done by lowering pan into warm watger for a few seconds and inverting onto serving platter.
• 5. This is the point where you can wrap up the cake and freeze for later retrieval. To speed up the absorption of OJ into the cake, an ice-pick can be used to poke holes into the cake and also run gently down pan creases to assure OJ totally encompasses the cake with moisture.

ORANGE DATE CAKE

Steps:

• Mix extra 1/2 C flour with dates, nuts, & orange peel. mix the rest of the ingredients together; add to first mixture. Bake at 325 for 1 1/2 hours in large, well-greased & floured bundt pan. Let cool 10 min then turn out onto plate. Combine all glaze ingredients in saucepan over medium heat, stirring till sugar dissolves. Poke holes in cake with fork or toothpick and baste cake till all juice is absorbed. Wrap well in plastic wrap and foil and freeze overnight. Serve slivers all by themselves wrapped in a napkin or with desired toppings.

GRANNY HALEY'S ORANGE DATE CAKE

Steps:

• Preheat the oven to 350°F. Grease and flour a 9 x 13-inch casserole dish.
• Put the dates in a bowl and cover them with hot water. Let them soak for 1 hour.
• In a separate bowl, cream together the butter, granulated sugar, and eggs.
• Sift the 2 cups flour, the baking powder, and baking soda into a medium bowl. Add the dry ingredients to the butter and sugar mixture alternately with milk, adding a third of each at a time and mixing thoroughly before adding the next. Drain the dates and stir them in with the orange zest and nuts. Pour the batter into the prepared casserole dish. Bake for 40 to 50 minutes or until a toothpick when inserted into the center of the cake comes out clean.
• Meanwhile, whisk together the confectioners' sugar and orange juice, making sure to break up any lumps. The consistency should be such that it can be easily drizzled or poured over the cake. If it's too thick, thin it with a little more orange juice; if it's too thin, add more confectioners' sugar, a teaspoon at a time, making sure to mix thoroughly before adding more. Drizzle the orange glaze over the cake while it is still warm. Cut into squares and serve while warm.
• Store leftover pieces in an airtight container at room temperature for up to five days.
• note
• There were many funny stories that came out of these visits at Granny Haley's, but this one takes the cake-literally! Sandy's Uncle Dale and his friend Kiefer were cooks in the army. One day, they discovered that their kitchen was being raided every night by hungry soldiers with a sweet tooth. To teach the thieves a lesson, Kiefer made a special cake full of shrimp shells. But in an unexpected turn of events, some high-ranked officers stopped by for a special meeting and the cakes meant for the thieves got served to the VIPs. Kiefer and Dale just knew they were going to be discharged, but not one word was ever mentioned. Maybe the officers were simply used to eating bad mess-hall food.

ORANGE DATE POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease 6-cup tube pan.
• Using electric mixer, cream butter and sugar until light and fluffy.
• Beat in eggs 1 at a time.
• Combine flour and baking soda in small bowl; add flour mixture and buttermilk alternately to butter mixture, blending until smooth.
• Mix in dates, pecans, orange peel and vanilla.
• Spoon batter into prepared pan; cover with foil.
• Bake cake 30 minutes.
• Remove foil and continue baking until cake pulls away from sides of pan and tester inserted near center comes out clean, 50-60 minutes.
• Invert onto rack and cool.
• (Can be prapared 1 day ahead. Wrap and store at room temperature.).
• Dust with powdered sugar and serve.

DATE ORANGE CAKE

Steps:

• Roast chopped pecans in 350 degree oven for 5 minutes, until lightly browned. Pour boiling water over dates combined with soda and let cool to room temperature. Cream butter and sugar with mixer until light . Add orange rind and egg and beat well. Sift flour,measure, and sift again with spices and baking powder. Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add date mixture and pecans. Pour batter into a buttered and floured 9 inch by 5 inch loaf pan. Place in a 350 degree oven and bake for about 55 minutes, until a skewer put in cake comes out clean. Run a sharp knife around edges of loaf and turn cake out on large serving plate with a raised rim. Make orange glaze while cake is baking. Blend sugar, flour, and cinnamon in small pan. Add orange juice and simmer on stove top at medium /low heat for 8 minutes. Pour hot orange glaze over hot cake. Cool to room temperature . Slice into 1/2 inch slices and serve.

DEPRESSION-ERA ORANGE DATE CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 9-inch glass baking pan.
• In a bowl cream the butter with egg and vanilla until light and fluffy.
• Place the buttermilk into a bowl.
• In a small cup or bowl dissolve the baking soda in warm water and stir into the buttermilk.
• In another bowl sift the flour with baking powder, salt and orange zest; add into creamed mixture alternately with the buttermilk mixture; stir until blended.
• Mix in the nuts and raisins.
• Transfer to prepared baking pan.
• Bake for about 40-45 minutes or until the cake tests done.
• For the glaze; in a bowl mix orange juice with 1/2 cup sugar and pour over the hot cake while still in the pan to form a glaze.
• Cool before slicing.