Orange-soaked date and nut cake
A rich and delicious date and nut cake, soaked in an easy orange syrup. If you didn't have time to make a Christmas cake and let it age, this is a nice booze-free alternative. You can use walnuts instead of pecans.
Ingredients
Serves: 14
- 225g butter, softened
- 400g caster sugar
- 6 eggs
- 420g self-raising flour
- 250ml milk
- 1 tablespoon vanilla extract
- 1 tablespoon lemon extract
- 300g dates, pitted and chopped
- 220g chopped pecans
- 475ml orange juice
- 420g icing sugar
Method
Prep:30min ›
Cook:1hr ›
Extra time:8hr soaking ›
Ready in:9hr30min
- Preheat oven to 170 C / Gas 3. Grease a 25cm tube cake tin and line the bottom with parchment. Grease the parchment. Dredge the dates and nuts in the flour, shake off excess and set aside.
- 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 extracts. Fold in nuts and dates.
- Pour cake mixture into prepared tin. Bake at 170 C / Gas 3 for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in tin for 30 minutes, then remove from tin. Let stand upside-down overnight, then turn over and serve.
- To make the orange syrup: In a medium bowl, combine orange juice and icing sugar. Mix until smooth.
Cake tins
You can use two 2lb / 900g loaf tins instead of the tube tin. Simply adjust baking time as needed.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
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 - 18 Feb 2010 (Review from Allrecipes US | Canada)
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. - 02 Jan 2003 (Review from Allrecipes US | Canada)
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. - 19 Feb 2000 (Review from Allrecipes US | Canada)