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Craig Claiborne's Mother's Orange Cake



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Craig Claiborne's
Mother's Orange Cake

Craig Claiborne's
Southern Cooking

by Craig Claiborne, 1987, Times Books/
2007 Univ. of Georgia Press

1/2 pound butter [2 sticks]
3 cups sugar
4 cups sifted flour
1 teaspoon baking soda
4 eggs
1 1/3 cups buttermilk
2 tablespoons finely grated
orange rind [zest]
1 1/2 cups pitted chopped dates
1 cup finely chopped pecans
1 1/2 cups freshly squeezed orange juice 

1. Preheat the oven to 350 degrees F.
2. Cream together the butter and 2 cups sugar, until light and fluffy. Sift together the flour and baking soda and add it to the butter mixture,
stirring until well blended. Beat in the eggs, buttermilk, 1 tablespoon
grated orange rind, the dates, and pecans.
3. Pour and scrape the mixture into a 4-quart tube pan and bake 1 hour
and 10 minutes, or until a cake tester inserted in the cake comes out
clean. Do not unmold the cake.
4. Combine the remaining 1 cup sugar with the orange juice and remaining
1 tablespoon grated orange rind. Bring to the simmer, stirring until the
sugar is dissolved. Gently plunge an ice pick or skewer in several spots
on top of the cake and pour the orange juice mixture overall. Let stand
30 minutes or longer, until it is absorbed and the cake is cool.  Unmold
and serve cut into wedges. Yield:  10 or more servings.

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