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Colonial Holiday Ring Recipe

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This recipe for Colonial Holiday Ring, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Elizabeth Graves
Added: Friday, January 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
2 cups sugar
4 eggs
4 cups shifted flour
1 teaspoon soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1 tablespoon grated orange rind
1 cup chopped pecans
1 8oz package of dates, chopped

Glaze:
1 cup orange juice
2 cups sugar
2 tablespoons grated orange rind

Directions:
Directions:
Cream together sugar and butter. Beat eggs and add to butter and sugar. Beat together. Sift together flour, soda, and salt. Add to creamed mixture, alternating with buttermilk. Add orange rind, dates and pecans. Pour into greased and floured tube pan. Bake at 325 degrees for 1 1.2 hours or until it tests done. When cake is done and before removing from pan, while still hot, punch many holes in cake all the way to the bottom with ice pick or skewer.

Glaze: Dissolve sugar and orange juice in small saucepan over fire. Do not boil. Add orange rind. Pour hot glaze or cake. Let glaze drip into holes in cake. If cake has not pulled away from sides and tube of pan, loosen with a knife , that some of the glaze runs down sides and center of cake. Let cake stand in pan for sever hours or overnight. Cake must be entirely cool before removing from pan. Decorate top of cake with pecans as desired.

Personal Notes:
Personal Notes:
This is a recipe that I brought for Thanksgiving one year and Florence and Heartsill particularly liked it. I made this take to take to them for their 50th wedding anniversary celebrations.

 

 

 

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