- 1 1/2 cups sugar
- 3 eggs
- 3 cups flour
- 1/2 tspn baking soda
- 1 cup buttermilk
- 6 1/2 oz dates (1 package)
- 1 cup chopped nuts
- Rind of 2 oranges, grated
- 1/2 cup orange juice
- 1 cup sugar
Cream the butter and sugar. Add eggs. Add 2 cups of the sifted flour and baking soda alternately with the buttermilk. Cut dates into small pieces, and flour with the other cup of sifted flour. Stir in by hand the 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 in the oven, grate the rind of another orange and add to orange juice and sugar.
When cake is done baking, invert pan and place cake top-side down on cake plate. Pour half of the orange juice mixture gradually over the bottom of the cake as soon as it is removed from oven. The cake will absorb the orange juice mixture. Turn cake with top side up, and pour remaining mixture on the top and sides.
(Note - "This cake is better served cold. Do not try to slice while still warm. This cake will stay fresh for 1 to 2 weeks if kept in a cake box.)
More "Lost" Orange RecipesCalifornia Orange Waldorf Salad (1980)
Knott's Berry Farm Orange Bread with Orange Butter Icing (1976)
(Origin - "River Road Recipes" published by the Junior League of Baton Rouge, Louisiana, 1959. Recipe by Mrs Don R McAdams and Mrs C.E. Phillips.)