Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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cakes, desserts

Date Nut Cake

Recipe By: Light Crust Flour
Mom's Black Book
URL: http://recipes.nalbone.us

Servings: 20

Preparation Time: 0:20
Start to Finish Time: 1:50

NOTES : Allow several hours to overnight for the glaze to soak into the cake before removing from the pan.

Ingredients

Cake

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 4 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 tablespoon grated orange rind
  • 1 cup chopped pecans
  • 8 ounces dates -- (chopped)

Glaze:

  • 1 cup orange juice
  • 2 cups sugar
  • 2 tablespoons grated orange rind

Directions

  1. Preheat oven to 325 degrees F
  2. Cream sugar and butter together.
  3. Beat eggs and add to the butter and sugar. Beat together.
  4. Sift together LIGHT CRUST flour, soda and salt.
  5. Alternately mix in creamed mixture and buttermilk
  6. Add orange rind, dates and pecans.
  7. Pour into greased and floured tube pan. Bake at 325F for 1 1/2 hours or until it tests done.
  8. When cake is done and before removing from pan, while still hot, punch many holes in cake all the way to the bottom with ice pick or skewer.

Prepare glaze

  1. Dissolve sugar and orange juice in small saucepan over fire. Do not boil.
  2. Add orange rind.
  3. Pour hot glaze over cake. Let glaze drip into holes in cake. if cake has not pulled away from sides and tube of pan, loosen with a knife, so that some of the glaze runs down sides and center of cake. Let cake stand in in pan for several hours (or overnight).
  • Cake must be entirely cool before removing from pan. Decorate top of cake with pecans as desired.

Yield: 1 Cake

Per Serving (excluding unknown items): 416 Calories; 15g Fat (30.9% calories from fat); 5g Protein; 69g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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