Ingredients
1 cup chopped dates2-1/2 cups all-purpose flour, divided1 cup butter, softened1 cup sugar2 large eggs1/4 cup grated orange zest1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 cup chopped walnuts or pecansORANGE GLAZE:1 cup orange juice1 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
Toss dates with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange zest. Combine the baking powder, baking soda, salt and remaining flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and nuts.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
For glaze, combine orange juice and confectioners’ sugar in a small saucepan. Bring to a boil. Remove from heat; stir in vanilla. Cool for 30 minutes.
Cool cake on a wire rack for 10 minutes before inverting onto a serving plate. Poke holes in cake top. Drizzle glaze over top and sides of cake; cool completely before serving.
