Danish Pudding Cake
Source of Recipe
Aunt Saunny
1 cup butter or margarine, softened
1 3/4 cups sugar
3 eggs
3 cups all-purpose four
1 1/2 tsp. baking soda
1 tsp. salt
1 cup buttermilk
1 cup chopped pecans
1 cup pitted dates, chopped
1 tbsp grated orange rind
1 tbsp orange juice
1 1/2 tsp grated orange rind
1/2 cup sugar
Beat butter in a large bowl at medium speed with mixer; gradually
add 1 3/4 cups sugar, beating well. Add eggs one at a time,
beating well after each addition.
Combine flour, soda and salt; add to creamed mixture alternately
with buttermilk, beginning and ending with flour mixture. Stir in
pecans and next 3 ingredients.
Pour batter into a greased and floured 10 inch tube pan. Bake
at 350 degrees for 55 minutes to 1 hour or until a wooden pick
inserted in center of cake comes out clean. Do not remove from
pan.
Combine 1 1/2 tsp orange rind and 1/2 cup orange juice in small
bowl, stirring until sugar dissolves. Spoon over hot cake, cool in
pan on wire rack.
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