Publisher Photo
Publisher Photo
When it's time for dessert, this rich cake with orange syrup is a special treat for our farm family.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups chopped dates
  • 1 cup chopped walnuts
  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 4 eggs
  • 4 teaspoons grated orange peel
  • 2 cups buttermilk
  • ORANGE SYRUP:
  • Juice of 1 orange
  • 1/2 to 3/4 cup sugar

Directions

Sift together flour, baking soda and salt; combine 1 cup with dates and walnuts. Set both mixtures aside.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange peel. Add reserved flour and date mixtures. Stir in buttermilk just until blended.
Spoon into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean.
For syrup, in a small saucepan, heat orange juice and sugar until sugar is dissolved. Let stand for 30 minutes. Cool cake in pan for 10 minutes before removing to a wire rack. Cool 10 minutes more before pouring syrup over cake. Yield: 16-20 servings.
Originally published as Orange Date Cake in Grandma's Great Desserts Cookbook 1992, p12

Nutritional Facts

1 slice: 377 calories, 15g fat (3g saturated fat), 43mg cholesterol, 283mg sodium, 56g carbohydrate (35g sugars, 2g fiber), 6g protein.

  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 cups chopped dates
  • 1 cup chopped walnuts
  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 4 eggs
  • 4 teaspoons grated orange peel
  • 2 cups buttermilk
  • ORANGE SYRUP:
  • Juice of 1 orange
  • 1/2 to 3/4 cup sugar
  1. Sift together flour, baking soda and salt; combine 1 cup with dates and walnuts. Set both mixtures aside.
  2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange peel. Add reserved flour and date mixtures. Stir in buttermilk just until blended.
  3. Spoon into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean.
  4. For syrup, in a small saucepan, heat orange juice and sugar until sugar is dissolved. Let stand for 30 minutes. Cool cake in pan for 10 minutes before removing to a wire rack. Cool 10 minutes more before pouring syrup over cake. Yield: 16-20 servings.
Originally published as Orange Date Cake in Grandma's Great Desserts Cookbook 1992, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange Date Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review