Recipe by Lori Bravo
This cake recipe was from my husband's mother, who must have got it from a recipe book, "River Road Recipes," published in 1959 in Baton Rouge, LA. It is one of his Christmas Comfort Foods.
- 3⁄4 cup butter
- 1 1⁄2 cups sugar
- 3 eggs
- 3 cups flour
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 6 1⁄2 ounces dates (diced)
- 1 cup chopped pecans
- 1 orange, rind of, grated
- rind of another orange, grated
- 1⁄2 cup orange juice
- 1 cup powdered sugar
Directions See How It's Made
- Cream the butter and sugar.
- Add eggs.
- Sift flour and soda together.
- Add 2 cups of the sifted flour and soda alternately with the buttermilk.
- Add dates, nuts, and grated rind.
- Grease and flour a tube pan or angel food cake pan.
- Bake in 350 degree oven for approximately 1 hour.
- While cake is baking, grate the rind of another orange and add to orange juice and sugar.
- When cake is done, pour half of the sauce mixture gradually over the cake as soon as it is removed from oven.
- The cake will absorb this mixture.
- Wait about 15 minutes and invert the pan on a cake plate.
- Pour remaining mixture on top and sides.
- This cake is better when served cold.
- In fact, don't even try to slice while still warm.
- The cake will stay fresh for one to two weeks in the fridge.