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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
cake |
3/4 cup butter |
1 1/2 cups sugar |
3 eggs |
3 cups flour |
1/2 teaspoon baking soda |
1 cup buttermilk |
6 1/2 ounces dates (diced) |
1 cup chopped pecans |
1 orange, rind of, grated |
rind of another orange, grated |
1/2 cup orange juice |
1 cup powdered sugar |
Directions:
1. Cream the butter and sugar.
2. Add eggs.
3. Sift flour and soda together.
4. Add 2 cups of the sifted flour and soda alternately with the buttermilk.
5. Add dates, nuts, and grated rind.
6. Grease and flour a tube pan or angel food cake pan.
7. Bake in 350 degree oven for approximately 1 hour.
8. While cake is baking, grate the rind of another orange and add to orange juice and sugar.
9. When cake is done, pour half of the sauce mixture gradually over the cake as soon as it is removed from oven.
10. The cake will absorb this mixture.
11. Wait about 15 minutes and invert the pan on a cake plate.
12. Pour remaining mixture on top and sides.
13. This cake is better when served cold.
14. In fact, don't even try to slice while still warm.
15. The cake will stay fresh for one to two weeks in the fridge.
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