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Orange Date Pound Cake

 Orange Date Pound Cake
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.
12-16 ServingsPrep: 15 min. Bake: 70 min. + cooling


  • 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


  • 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.

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Orange Date Pound Cake (continued)

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