| Recipe
Courtesy of Jackie Alford
Ingredients for Cake:
zest of 1 orange, grated
1 (8-ounce) package chopped dates
1 cup chopped pecans
3 cups flour
1 tsp salt
½ tsp baking soda
¾ cup butter
2 cups sugar
3 eggs
1 cup buttermilk
Method:
In a medium mixing bowl, sift 2 cups flour with salt and baking
soda. Set aside. In a large mixing bowl, cream butter and sugar
5 minutes or until smooth and sugar has dissolved. Add eggs, 1 at
time. Blend in dry ingredients alternately with buttermilk. Preheat
oven to 350°F. In a small mixing bowl, combine remaining flour,
dates, pecans and zest. Blend well and add to cake mixture. Pour
into a greased Bundt pan and bake 1 hour. Remove and invert cake
onto platter.
Ingredients for Glaze:
zest of 1 orange, grated
1 cup sugar
½ cup orange juice
Method:
In a small mixing bowl, combine all ingredients. Stir until dissolved.
Carefully pour half of glaze over cake while it is still hot. Cake
will absorb glaze. Allow to cool. Gently turn cake over and top
with remaining glaze.
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