Orange-Date Nut Cake Recipe
Orange-Date Nut Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
One of my fondest memories as a child was the scent of this cake cooling on my mom’s dining room table. For those who like dates, nuts and oranges, it is heavenly. Teresa Switzer, Fayetteville, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup chopped dates
  • 2-1/2 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup grated orange peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped walnuts or pecans
  • ORANGE GLAZE:
  • 1 cup orange juice
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange peel. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
For glaze, combine orange juice and confectioners' sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes.
Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving. Yield: 12 servings.
Originally published as Orange-Date Nut Cake in Country Extra November 2008, p51

Nutritional Facts

1 slice: 469 calories, 22g fat (10g saturated fat), 76mg cholesterol, 326mg sodium, 63g carbohydrate (39g sugars, 3g fiber), 8g protein.

  • 1 cup chopped dates
  • 2-1/2 cups all-purpose flour, divided
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup grated orange peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped walnuts or pecans
  • ORANGE GLAZE:
  • 1 cup orange juice
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  1. Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange peel. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
  3. For glaze, combine orange juice and confectioners' sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes.
  4. Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving. Yield: 12 servings.
Originally published as Orange-Date Nut Cake in Country Extra November 2008, p51

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