"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Orange Date Nut Cake Recipe

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This recipe for Orange Date Nut Cake, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Ballinger
Added: Saturday, December 13, 2008


3/4 cup butter
1 cup sugar
2 whole eggs
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour milk (1 cup milk plus 1 tsp. vinegar)
1 tsp. vanilla
1 cup chopped pitted dates
1 cup chopped walnuts

grated rind of 2 large oranges juice of 2 large oranges

1 cup sugar
12 whole pecan halves
6 strips of orange rind or orange zest

Cream butter and 1 cup sugar. Add eggs. Sift dry ingredients and add alternately with milk and vanilla to creamed mixture. Add dates, nuts, and grated orange rind. Pour into greased and floured angel food cake pan. Bake 1 hour in a 350 degree oven.

While cake is baking, combine the second cup of sugar and juice of the 2 oranges together and set in a warm spot so the sugar dissolves.

Immediately after the cake is removed from the oven, pour the juice mixture over the cake while it is still in the pan. Allow all the juice to permeate the cake and let the cake to cool completely before taking it out of the pan.

Arrange the cake on a plate right side up. Decorate with the whole pecan halves, orange rind, or orange zest and a few springs of holly. This cake will remain moist for a long time, but should be kept in a cool place if it is to be stored. Memaw's Favorite!




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