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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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from the kitchen of Alice Holland Ingredients:
1 cup shortening (or 2 cubes butter or margarine) |
1 1/4 sugar |
3 eggs |
1 cup buttermilk |
1 teaspoon vanilla |
1 grated rind of one orange |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup chopped nuts |
1 cup chopped dates |
3 oranges |
1 1/2 cups sugar |
Directions:
1. Cream shortening, add sugar gradually and cream well.
2. Add eggs, one at a time, beat well after each addition.
3. Sift flour, baking powder, soda, and salt together. Add to creamed mixture alternately with buttermilk.
4. Fold in vanilla, walnuts, and dates and grated orange peel.
5. Pour into well-greased spring-form or angel food pan. Bake one hour at 375.
6. Allow cake to cool in pan 10 minutes.
7. Pour (spoon) sauce over cake and let stand for several hours or overnight.
8. To make sauce: Squeeze juice and pulp of 3 oranges. Add sugar. Bring to boil and simmer until pulp becomes transparent. Pour warm syrup over cake 10 minutes after it comes out of oven.
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