|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Still Life with Azaleas
Art Print
Janca, F.
Buy at AllPosters.com
La Belle Cuisine
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.
Featured Archive Recipes:
Orange-Soaked Bundt Cake
Scarlett's Orange Cake
Sour Cream Orange Cake
Orange, Chocolate and Walnut Torte
Walnut and Ginger Cake (Craig Claiborne)
Index - Cake Recipe Archives
Index - Craig Claiborne Recipes
Index - Thanksgiving Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
