Orange Date Pound Cake Recipe

5 2 2
Orange Date Pound Cake Recipe
Orange Date Pound Cake Recipe photo by Taste of Home
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Orange Date Pound Cake Recipe

Read Reviews
5 2 2
Publisher Photo
Loaded with chewy dates and crunchy pecans, this cake is a "must" to take to family gatherings. The sweet and zesty orange sauce tops it off just right. This cake slices nicely and looks so appetizing served on a pretty plate.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar, divided
  • 4 eggs
  • 1 tablespoon orange peel, divided
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/3 cups buttermilk
  • 1 pound chopped dates
  • 1 cup coarsely chopped pecans
  • 1/2 cup orange juice

Directions

In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and pecans.
Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake. Yield: 12-16 servings.
Originally published as Orange Date Pound Cake in Country Woman September/October 2000, p33

Nutritional Facts

1 piece: 491 calories, 18g fat (8g saturated fat), 85mg cholesterol, 233mg sodium, 79g carbohydrate (57g sugars, 4g fiber), 6g protein.

  • 1 cup butter, softened
  • 3 cups sugar, divided
  • 4 eggs
  • 1 tablespoon orange peel, divided
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/3 cups buttermilk
  • 1 pound chopped dates
  • 1 cup coarsely chopped pecans
  • 1/2 cup orange juice
  1. In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and pecans.
  2. Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake. Yield: 12-16 servings.
Originally published as Orange Date Pound Cake in Country Woman September/October 2000, p33

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Reviews forOrange Date Pound Cake

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MY REVIEW
NanZim User ID: 3929200 239403
Reviewed Dec. 14, 2015

"This cake is moist and tasty. The orange glaze adds a lot to the cake."

MY REVIEW
Gwendolyn_M User ID: 4285890 33171
Reviewed Aug. 4, 2009

"Oh, man, is this a good cake! Great texture and flavor. I added 1/2 C. orange juice to the batter to step up the orange flavor, and it turned out great. This cake was a hit after church at coffee hour!"

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