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Cakes and Pies - Orange Date Cake

  • 1 stick butter
  • 1/4 cup Crisco shortening
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons orange extract
  • 1 cup dates, chopped and coated with flour
  • 1/2 cup chopped pecans
  • 1 tablespoon orange rind, grated
  • Glaze:
  • 1/2 cup orange juice
  • 1 cup sugar
  • 1 tablespoon grated orange rind
  • Frosting:
  • 8 ounces whipped topping
  • 3 ounces cream cheese
  • 3/4 cup powdered sugar

Cream butter and shortening. Gradually add sugar; beat well. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt; add to creamed mixture, alternating with buttermilk, starting and ending with flour mixture. Beat for three minutes. Stir in dates, pecans, orange rind, and orange extract. Bake in a tube pan at 350° until wooden toothpick comes out clean.
Combine 1/2 cup orange juice, 1 cup sugar, and 1 tablespoon grated orange rind in a small saucepan; boil for one minute, stirring constantly. Punch holes in cake while it’s hot in the pan and drizzle glaze over top.
Mix whipped topping, cream cheese, and powdered sugar; frost cake.
Note: Best if made a day ahead.
Submitted By: Tillie Richardson
Hawkins Farmers Co-op
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