Monday, February 18, 2013


This is an inviting treat for a brunch or tea time!
It is a recipe that has been in my collection for a long time
and I don't make it that often.  And when I do, I wonder
why I wait so long in between times.

The block of dates I have left over from Christmas keeps popping
up in the pantry.  Some blocks of dates are stiff and hard but
these are soft and fresh.  I just have to use them so
more recipes with dates might show up here from time to time.


½ cup butter or margarine, softened
1 cup sugar
1 egg
1 tsp. vanilla

In a mixing bowl, cream butter and sugar until fluffy.  Add egg
and vanilla; continue beating until light.

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
grated peel of 1 orange
1 cup buttermilk
½ cup chopped dates
½ cup chopped pecans

Blend together flour, baking powder, baking soda, salt and peel.
Stir into creamed mixture alternately with buttermilk, beating until batter
is smooth.  Stir in dates and pecans.
Spread batter into a greased 9 x 9-inch baking pan.
Bake in preheated 350 degree oven for 30 minutes or until wooden pick
inserted in center comes out clean.

juice of 1 orange
½ cup sugar

Mix orange juice and sugar; set aside.
When cake is done, remove from oven.  Poke holes in top with a skewer
or the tines of a large fork.  Pour orange syrup evenly over hot cake.
Cool completely before cutting into serving pieces.
Yield: 9 generous servings

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