Buttermilk and orange glaze make this cake very moist and full of orange flavor.
Prep Time: 10 minutes
Cook Time: 1 hours, 15 minutes
Ingredients:
- 4 cups flour
- 1 teaspoon soda
- 2 sticks margarine, softened
- 2-1/2 cups sugar
- 4 eggs
- 1-1/2 cups buttermilk
- 1 teaspoon orange extract
- 1 Tablespoon grated orange rind
- 1 (11 ounces) can Mandarin oranges
- 1 (8 ounces) package pre-chopped dates
- 1 cup chopped pecans
- .
- Glaze:
- 1/2 cup orange juice
- 1-1/4 cups sugar
- 1 teaspoon orange rind
- 1/2 teaspoon orange extract
Preparation:
Sift flour and soda together. Set aside.Cream together the margarine and sugar. Add eggs, one at a time, beating well. Add buttermilk and dry ingredients alternately, ending with dry ingredients. Add orange extract and rind; beat well. Stir in Mandarin oranges, dates, and pecans.
Pour into a greased and floured Bundt pan and bake at 350 degrees F for 1 hour and 15 minutes or until cake tests done. Remove from oven and pour glaze over cake while still in pan.
To make glaze, mix orange juice, sugar, orange rind, and extract. Bring to boiling point; then cool. Pour glaze slowly over cake.
Yield: 1 cake
Note: If you don't happen to have buttermilk on hand, just put about 2 tablespoons of lemon juice in 1-1/2 cups of milk and let it sit 10 or 15 minutes.
Recipe Source: Mother's Recipes by Sheryn R. Jones and Barbara Jones (Cookbook Resources)
Reprinted with permission.
