This recipe makes a scrumptious orange-soaked date and nut cake.

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Recipe Summary

Servings:
14
Yield:
1 - 10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside.

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  • In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates.

  • Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.

  • To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.

Nutrition Facts

676 calories; protein 8.5g 17% DV; carbohydrates 103.3g 33% DV; fat 27.3g 42% DV; cholesterol 116mg 39% DV; sodium 509.7mg 20% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2010
My mom made this cake for over 50 years.... The only thing she did different is... When putting on the orange syrup at the end.. she would take a long wooden skewer and as she poured the syrup on she would poke holes for the syrup to drain down into.... Everyone loved this cake and in her heyday she was making 20 of these cakes for friends. She had 5 kids and we all had duties to help.. But we LOVED helping.. It was a Christmas Tradition..On we all LOVED.... My job was to zest the oranges then squeeze them into juice.... I notice this recipe doesn't use orange zest hmmmm Read More
(12)

Most helpful critical review

Rating: 1 stars
01/03/2003
I have been cooking for at least 45 years so I a'm definitely not a novice at this. This sounded like a wonderful recipe but it fell apart. I think there may be to much liquid in it and way too much orange topping. It was a great disapointment as It was fairly expensice to make and I had planned to use it a Christmas gift. Read More
(5)
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/22/2010
My mom made this cake for over 50 years.... The only thing she did different is... When putting on the orange syrup at the end.. she would take a long wooden skewer and as she poured the syrup on she would poke holes for the syrup to drain down into.... Everyone loved this cake and in her heyday she was making 20 of these cakes for friends. She had 5 kids and we all had duties to help.. But we LOVED helping.. It was a Christmas Tradition..On we all LOVED.... My job was to zest the oranges then squeeze them into juice.... I notice this recipe doesn't use orange zest hmmmm Read More
(12)
Rating: 1 stars
01/03/2003
I have been cooking for at least 45 years so I a'm definitely not a novice at this. This sounded like a wonderful recipe but it fell apart. I think there may be to much liquid in it and way too much orange topping. It was a great disapointment as It was fairly expensice to make and I had planned to use it a Christmas gift. Read More
(5)
Rating: 5 stars
12/23/2002
this is a really good recipe with the exeption of the orange syrup. leave off the orange stuff and eat it the same night that you cook it. Read More
(4)
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Rating: 5 stars
01/15/2004
This is a great recipe. I use only about half of the orange/sugar mixture. It's a favorite of my husband and son-in-laws. Read More
(2)
Rating: 5 stars
11/30/2019
Love love! Add rum while still hot out of oven. Poke holes. The other thing is add some orange zest into mix. Delish!! Read More
Rating: 5 stars
11/29/2013
Oh Mom made it with lemon juice in the milk (or buttermilk) no extract. Instead of pecans she used black walnuts. Everyone always asked her for the recipe! Read More
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Rating: 5 stars
11/15/2014
My mom made this for my dad for years. But the OJ was actually a large can of frozen concentrate thawed and used over the hot cake not orange juice it does have a more concentrated consistancy. It soaks in to the cake and one never fell apart. But you have to put it on when the cake is hot and let it soak in. This was a holiday tradition for as long as i could remember. Read More