Mrs. Walker’s Orange Cake

Mrs. Walker’s Orange Cake yields 16 servings.

1 cup chopped dates
1 cup chopped pecans
4 cups sifted flour
1-1/3 cups buttermilk mixed with 1 teaspoon soda
4 eggs
1 cup butter (2 sticks)
2 cups sugar
2 tablespoons grated orange peel

Dust nuts and dates in small amount of flour.

Cream butter and sugar.

Add egg yolks and blend.

Add flour alternately with milk (in which soda has been dissolved).

Fold in dates, nuts, and orange peel.

Fold in stiffly beaten egg whites.

Bake in a large greased tube cake pan for 1-1/2 hours at 300°F.

TOPPING

2 cups sugar
1 cup fresh orange juice
2 tablespoons grated orange peel

Mix before starting cake.

Stir occasionally so sugar will dissolve.

After cake is removed from oven and will still be hot, puncture all over with ice pick and pour topping into holes; let stand in pan until topping soaks in.

 

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