Orange Buttermilk cake

Orange buttermilk cake

I love this cake.  It’s moist, not too sweet.  The orange and dates make a good combination.  Best served warm with a scoop of vanilla bean ice cream.

2 large oranges

2 cups sugar

2 eggs

1 cup butter

1 tsp. baking soda

1 tsp. baking powder

2 1/2 cups flour

1 cup buttermilk

1 cup chopped dates

1 cup chopped walnuts

Grate the orange rind from both oranges. Cut them into halves and squeeze the juice out of both into a sauce pan.  Add 1 cup of the sugar let sit.  In a bowl cream butter, orange rind, then add remaining sugar and beat until soft and light.  Add eggs, one at a time, beat until light and fluffy.  Add in the soda, baking powder and flour alternately with the buttermilk.  Mix until smooth.  Fold in dates and nuts.  Turn into a lightly butter angel food pan.  Bake at 350 degrees until a toothpick comes out clean, about 45 minutes.  Allow to cool in pan for about 10-15 minutes.  Turn out onto a cake plate.  Meanwhile bring the orange juice and sugar to a boil.  Boil for 1 to 2 minutes.  Pour boiling syrup over the warm cake.  Serve with whipped cream or a scoop of vanilla bean ice cream.


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