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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 8 |
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Recipes with Orange Date Nut Cake Sauce |
Directions: Use orange from cake recipe and an additional one to make orange juice. Grate rind of additional orange. Mix orange juice, grated rind, and sugar.
Ingredients:
1 rind, grated orange
1/8 Quart(s) orange juice
326/625 Pound(s) powdered sugar |
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Orange Date Nut Cake
326/625 Pound(s) chopped pecans
1 Package(s) 6.5 oz dates
1/4 Quart(s) buttermilk
27/5000 Pound(s) baking soda
1 48/85 Pound(s) flour
3 egg
151/193 Pound(s) sugar
160/409 Pound(s) butter
1 grated rind orange |
Directions:
Cream the butter and sugar. Add eggs. Add 2 cups of the sifted flour and 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 350F oven for approximately 1 hour.
While cake is baking, prepare the Sauce.
When cake is done invert pan and place cake top side down on cake plate. Pour half of Sauce mixture gradually over bottom of cake as soon as it is removed from oven. The cake will absorb the orange juice mixture. Turn cake with top side up an poor rmaining mixture on the top and sides.
(I think what this means is to pour about half the sauce into the pan as soon as you take the cake out of the oven, wait until it soaks in, then flip it and remove it from the pan; pour the rest of the Sauce mixture over the top of the cake -- at least that's how I did it.)
This cake is better when served cold. Do not try to slice while still warm. This cake will stay fresh for one or two week si
f kept in a cake box.
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