Total Time
55mins
Prep 15 mins
Cook 40 mins

This cake was made on two occasions, once with butter and one time using 1/2 cup Canola oil in place of the butter and had good results using the oil --- this is a moist cake that is full of flavor, raisins may used instead of dates or a mixture of both --- because of the sweet glaze I found that 3/4 cup sugar for the cake batter was plenty, if you have an extreme sweet tooth then use 1 cup --- this freezes well :)

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Grease a 9 x 9-inch glass baking pan.
  3. In a bowl cream the butter with egg and vanilla until light and fluffy.
  4. Place the buttermilk into a bowl.
  5. In a small cup or bowl dissolve the baking soda in warm water and stir into the buttermilk.
  6. In another bowl sift the flour with baking powder, salt and orange zest; add into creamed mixture alternately with the buttermilk mixture; stir until blended.
  7. Mix in the nuts and raisins.
  8. Transfer to prepared baking pan.
  9. Bake for about 40-45 minutes or until the cake tests done.
  10. For the glaze; in a bowl mix orange juice with 1/2 cup sugar and pour over the hot cake while still in the pan to form a glaze.
  11. Cool before slicing.

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