Orange Cake
Holly Clegg
- Yield: 12 servings
Ingredients
- Cake:
- 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
- Glaze:
- 1cup orange juice
- 2cups sugar
- 2tablespoons orange rind
Instructions
- 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).