Orange Cake

Holly Clegg
  • Yield: 12 servings


1cup butter
2cups sugar
4-- eggs at room temperature
3 1/2cups plain flour
1/2teaspoon salt
1teaspoon soda
1 1/4cups buttermilk
1teaspoon vanilla
-- Grated rind of 1 orange
8ounces dates
1cup chopped nuts
1cup orange juice
2cups sugar
2tablespoons orange rind


  1. Cream shortening until light and fluffy.  Add sugar slowly.  Add eggs one at a time, beating well after each.  Combine flour, salt and baking soda, mix well.  Add flour and buttermilk alternately to mixture.  Add orange rind, chopped nuts, dates and vanilla.  Pour into a well-greased 9 or 10 inch tube pan.  Bake at 325F for 1 1/2 hours.  When done and turned out of cake pan, punch holes with fork in top of cake and pour glaze over it.

Recipe reprinted with permission from Brooks Shaw and Son’s The Old Country Store (Jackson, Tn., 1986).