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Orange-Date Cake

Yield one 10- inch cake


  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 4 cups all-purpose flour, divided
  • 1 (8-ounce) package chopped dates
  • 1 cup chopped pecans
  • 2 tablespoons grated orange rind
  • Orange Glaze

How to Make It

  1. Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

  2. Dissolve soda in buttermilk. Add 3 1/2 cups flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Beat well after each addition. Dredge dates, pecans, and rind in remaining 1/2 cup flour.

  3. Spoon batter into a greased 10-inch tube pan. Bake at 350° for 1 hour and 25 minutes or until cake tests done.

  4. While cake is still warm, prick surface at 1 inch intervals with a wooden pick; pour Orange Glaze over cake in pan. Cool 10 minutes; remove from pan and cool completely.

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