ORANGE DATE NUT CAKE
This cake recipe was from my husband's mother, who must have got it from a recipe book, "River Road Recipes," published in 1959 in Baton Rouge, LA. It is one of his Christmas Comfort Foods.
Provided by Lori Bravo
Categories Breads
Time 1h20m
Yield 1 cake
Number Of Ingredients 13
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.
Nutrition Facts : Calories 5860.7, Fat 238.4, SaturatedFat 100.9, Cholesterol 1010.3, Sodium 2090.8, Carbohydrate 884.9, Fiber 35.6, Sugar 562.7, Protein 82.5
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