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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Loaded with chewy dates and crunchy pecans, this cake is a must to take to family gatherings. The sweet and zesty orange sauce tops it off just right. This cake slices nicely and looks so appetizing served on a pretty plate. Ingredients:
1 cup butter, softened |
3 cups sugar, divided |
4 eggs |
1 tablespoon orange peel, divided |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1-1/3 cups buttermilk |
1 pound chopped dates |
1 cup coarsely chopped pecans |
1/2 cup orange juice |
Directions:
1. 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.
2. 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.
3. In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake. Yield: 12-16 servings.
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