Orange Date Pound Cake


  • Prep Time: 15 min. Bake Time: 70 min. + (time to cool)
  • 12-16 Servings


  • 1 cup (2 sticks) butter, softened (just leave it out overnight if you can)
  • 3 cups brown sugar, divided (white sugar is okay too, brown gives a rich color to the finished product)
  • 4 eggs
  • 1 tablespoon shaved orange peel, divided
  • 3 cups all-purpose baking flour
  • 1 teaspoon baking soda
  • 1&1/3 cups buttermilk
  • 1 pound chopped dates (chop in half, then in 3rds)
  • 1 cup coarsely chopped pecans (you can also use walnuts if you prefer)
  • 1/2 cup orange juice


  1. In a large bowl, whip butter and 2 cups sugar until light and fluffy.
  2. Add in the eggs, one at a time, beating well after each one.
  3. Beat in 2 teaspoons of the shaved orange peel.
  4. Combine flour and baking soda together, then add to the creamed mixture, alternating with buttermilk. Beat well, until smooth after each addition.
  5. Stir in dates and pecans.
  6. Pour into a greased and floured 10-in. bundt cake pan. You can also use rectangular pound cake pans if you prefer.
  7. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  8. In a small mixing bowl, combine the orange juice, and remaining sugar and shaved orange peel, until blended. Drizzle over the cake while warm.warm cake.


Double Chocolate Sour Cream Pound Cake


Preparation Time:  40 minutes
Cooking Time:  75 minutes

Servings: 12


  • 2 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 2 1/2 cups white sugar, divided
  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1/2 cup semisweet chocolate chips


  1. Before you begin, bring all of the cold ingredients to room temperature: set out the sour cream, butter, and the eggs (separate the eggs while they are still cold) for about half an hour before making the cake batter.
  2. Preheat an oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10-inch tube pan. Sift together the flour, baking soda, salt, and cocoa powder. Combine the sour cream and vanilla extract in a separate bowl.
  3. Beat the butter with an electric mixer in a large bowl until creamy, about 30 seconds. Gradually add 2 cups of sugar and beat on high speed until light and fluffy. The mixture should be noticeably paler in color. Add the room-temperature egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
  4. Pour in one third of the flour mixture and mix on low speed until combined. Blend in half of the sour cream mixture. Continue adding the flour mixture alternately with the sour cream, mixing until just incorporated. Fold in the chocolate chips.
  5. Beat the egg whites and cream of tartar in a clean mixing bowl with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until medium-stiff peaks are formed (lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.) Use a whisk or rubber spatula to fold 1/3 of the meringue mixture into the cake batter to lighten it.
  6. Fold the remaining egg white mixture into the batter until combined. Pour the batter into the prepared pan and spread it evenly. Bake the cake for about 1 hour and 15 minutes, or until the cake springs back when you touch it lightly and a toothpick inserted in the cake comes out clean.
  7. Let the cake cool in the pan for ten minutes before inverting the cake onto a wire rack to cool completely.