Orange Date Nut Cake

Ingredients

• 1 pkg. dates (6 oz.)
• 1 cup chopped pecans
• 4 cups sifted cake flour
• 1 tbsp. baking powder
• 1 tsp. soda
• 3 sticks margarine
• 2 cups sugar
• 4 eggs
• 1 1/2 cups buttermilk
• 2 tbsp. grated orange rind

Method

1. 1

   Cream sugar and butter until light and fluffy.

2. 2

   Add eggs, one at a time.

3. 3

   Chop dates and nuts fine.

4. 4

   Add 1 cup of the flour and blend together.

5. 5

   Sift dry ingredients, add buttermilk alternately with flour.

6. 6

   Fold in dates, nuts, and orange rind.

7. 7

   Pour into greased and floured tube pan.

8. 8

   Bake for 1.5 hours at 300 degrees.

9. 9

   Add topping when cake comes from the oven.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 8. The excerpt below is the record exactly as published.

ORANGE DATE NUT CAKE 1 pkg. dates (6 oz. ) 1 cup chopped pecans 4 cups sifted cake flour ltsp. baking powder 3 sticks margarine l tsp. soda 2 cups sugar 4 eggs 1 $ cups buttermilk 2 tbsp. grated orange rind Cream sugar and butter until light and fluffy. Add eggs, one ata time. Chop dates and nuts fine. Add 1 cup of the flour and blend together. Set aside and add last with orange rind. 46 CAKES Aire Ae Ee ee S | Ne Te) Peewee Se Fs fi Sift dry ingredients, add buttermilk alternately with flour. Fold in dates, nuts and Orange rind. eas into greased and fenced tube pan. Bake 15 hours at 300 degrees, Add topping when cake comes from the oven. Topping l cup orange juice, 14 cups sugar- bring toa boil, sugar and orange juice. Pour over cake while hot. Let cake HES in pan until cold and then turn out. Mrs. Robert E. Zimmerman, Sr. SOUR CREAM COFFEE CAKE 2 cups sugar l cup sour cream 2 sticks butter or + cup white raisins margarine + cup nuts- chopped 2 cups plain flour 2 eggs l tsp. baking powder pinch of salt Cream butter and sugar well. Sift dry ingred- ients and set aside. Beat eggs with creamed mixture approximately 2 minutes. Add flour mixture and sour cream alternately. Fold in raisins and nuts. Pour into 13 x 9 inch pre- pared pan. Sprinkle with topping and bake for 45 minutes at 325 degrees. Do not open oven door while cake is baking. is oppin g: cup sugar l tsp. cinnamon iE, ‘ Mrs. William M. Chniel 47 CAKES FRUIT CAKE SQUARES 6 tbsp. butter or margarine 1 4 cups graham cracker crumbs 1 cup shredded coconut 2 cups diced mixed candied fruits 1 cup diced dates l cup coarsely chopped walnuts or pecans 1 can (15 0z.) sweetened condensed milk (not evaporated) Melt butter or margarine in a jelly roll pan 15+ x 105 by l inches and linch deep. Sprinkle in crumbs; spread evenly over the bottom with the back of a spoon. Sprinkle coconut evenly over crumbs. Distribute candied fruits as evenly as possible. If dates are not the pre- cut kind, mix with a small amount of flour to prevent sticking. Distribute dates evenly over candied fruits. Sprinkle on nuts. Press mixture lightly with hands to level it in pan. Pour sweet- ened milk evenly over top. Bake in a 350 degree oven until the mixture is lightly browned and firm. Cool before cutting into:1 $ inch squares. (These are easy to make and very good with coffee or hot tea. ) Mrs. Ralph Myers 48 CAKES er UT Lee GAl 1 lb. cherries 6 eggs 1 lb. pecans SYeups flour 1 lb. pineapple 2 cups sugar 1 cup butter + tsp. baking powder

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