Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Orange Cake




Source of Recipe


The Pastry Shop


List of Ingredients




1/2 pound butter
3 cups sugar
4 cups sifted flour
1 teaspoon baking soda
4 eggs
1 1/3 cups buttermilk
2 tablespoons finely grated orange rind
1 1/2 cups chopped, pitted dates
1 cup finely chopped pecans
1 1/2 cups freshly squeezed orange juice



Recipe



Preheat oven to 350 degrees.
Cream butter and 2 cups sugar until light and fluffy. Sift together
flour and baking soda and add it to butter mixture, stirring until
well blended. Beat in eggs, buttermilk, 1 tablespoon grated orange
rind, dates and pecans. Pour mixture into 4-quart tube pan and bake 1
hour and 10 minutes, or until cake tester inserted in cake comes out
clean. Do not unmold cake. Combine remaining 1 cup sugar with orange
juice and remaining 1 tablespoon orange rind. Bring to simmer,
stirring until sugar is dissolved. Gently plunge an ice pick or
skewer in several spots on top of cake and pour orange juice mixture
over all. Let stand 30 minutes or longer. Unmold and serve in wedges.