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Orange-Date Nut Cake

 Orange-Date Nut Cake
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
12 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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
  • 1 cup orange juice
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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 near the

2 of 2

Orange-Date Nut Cake (continued)

Directions (continued)

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