Prep 15 mins
Cook 55 mins
This is a really nice tasting cake with a nice orange flavor but not overpoweringly so. It's traditionally a fall and winter cake when dates and currents are more plentiful. However the sunny orange flavor makes it good in the spring and summer too. In those month when dates are not around you can substitute small raisins.
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3⁄4 cups all-purpose flour or 1 3⁄4 cups unbleached flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped dates or 1 cup currants
- 1⁄2 cup coarsely chopped walnuts
- 1 tablespoon grated orange peel (use fresh don't use the grated peel sold on the spice rack)
For Sherry Frosting
- 2 cups powdered sugar
- 1⁄3 cup butter or 1⁄3 cup margarine, softened
- 2 tablespoons cream sherry or 2 tablespoons orange juice
- 1 tablespoon orange zest (use fresh don't use the grated peel sold on the spice rack)
- To make Cake: Heat oven to 350ºF.
- Grease and flour an 8 0r 9 inch square pan.
- In a large bowl, cream butter, sugar and brown sugar until light and fluffy.
- Beat in eggs and vanilla.
- Lightly spoon flour into measuring cup cup; level off.
- Blend together flour, baking soda and salt.
- Add flour mixture alternating with buttermilk beginning and ending with the dry ingredients.
- Blend well after each addition.
- Stir in chopped dates or currants, nuts and peel.
- Spoon batter into prepared pan.
- Bake in preheated 350ºF oven for 40 to 55 minutes or until tooth pick inserted in center comes out clean.
- Cool in pan on cooling rack 10 minutes; then remove from pan and cool completely before frosting.
- To Make frosting: In a small bowl, blend all frosting ingredients; beat until smooth.
- Spread over completely cooled cake.
- Notes: Do not use self rising flour.
- For High Altitude basking above 3500 feet: Increase flour to 2 cups.
- Bake at 375ºF for 45 to 50 minutes.