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1995-09-27
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Newsgroups: rec.food.recipes
From: ck6322@tnessh.sbc.com (Susie Keating (713+567-8251))
Subject: Orange Date Cake
Message-ID: <291cat$4cr@texbell.sbc.com>
Organization: Southwestern Bell
Date: 7 Oct 1993 15:24:13 GMT
With the holidays approaching, I thought I would share this recipe from
my grandmother (who would be well over 100 yrs old if she were still alive).
It is a heavy, moist cake that keeps well, freezes beautifully and is a
good substitute for traditional "Fruit Cake" during the holidays.
ORANGE DATE CAKE
1.5 cups butter or margerine
3 cups granualted sugar
2 cups buttermilk
3 Tbsp. grated orange rind
1.5 tsp. baking soda
0.5 tsp salt
2 packages chopped dates (8 oz. each)
2.5 cups pecans, chopped
6 cups flour
6 eggs, separated
Cream butter and sugar well. Beat egg yolks until lemon colored and add
to creamed mixture. Add buttermilk and grated orange peel and mix well.
Flour dates and pecans with 1 cup of the flour. Mix remaining flour with
other dry ingredients and add to creamed mixture. Beat egg whites until
stiff and fold gently into batter. Pour into greased and floured bundt
pan and bake at 400 degrees for one hour and fifteen minutes (or until
toothpick inserted in middle of cake comes out clean). Remove from oven,
invert on plate and glaze while hot with a mixture of 3 cups granualted
sugar, 0.75 cups orange juice and 3 Tbsp grated orange peel. This will
form a sugar "crust" on the cake.
Susie Keating
Houston, Texas
ck6322@tnessh.sbc.com