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Corner of the Table
Paul Chabas
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Craig Claiborne's Mother's Orange Cake
 Craig Claiborne's Southern Cooking
by Craig Claiborne
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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Index - Cake Recipe Archives
Index - Craig Claiborne
Recipes
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