- Prep Time: 15 min. Bake Time: 70 min. + (time to cool)
- 12-16 Servings
Ingredients
- 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
Directions
- In a large bowl, whip butter and 2 cups sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each one.
- Beat in 2 teaspoons of the shaved orange peel.
- Combine flour and baking soda together, then add to the creamed mixture, alternating with buttermilk. Beat well, until smooth after each addition.
- Stir in dates and pecans.
- Pour into a greased and floured 10-in. bundt cake pan. You can also use rectangular pound cake pans if you prefer.
- 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.
- 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.
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