Directions:
- 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 near 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. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 979.58 Kcal (4101 kJ) | ||
| Calories from fat | 289.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.19g | 50% | |
|---|---|---|---|
| Cholesterol | 98.22mg | 33% | |
| Sodium | 157.59mg | 7% | |
| Potassium | 430.39mg | 9% | |
| Total Carbs | 159.69g | 53% | |
| Sugars | 57.32g | 229% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 13.74g | 27% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 290.75 Kcal (1217 kJ) | ||
| Calories from fat | 86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 50% | |
|---|---|---|---|
| Cholesterol | 29.15mg | 33% | |
| Sodium | 46.78mg | 7% | |
| Potassium | 127.75mg | 9% | |
| Total Carbs | 47.4g | 53% | |
| Sugars | 17.01g | 229% | |
| Dietary Fiber | 1.33g | 18% | |
| Protein | 4.08g | 27% | |
| Vitamin C | 1.8mg | 10% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 7% | |
| Calcium | 25.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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