Orange Date Nut Cake Food

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ORANGE-CRANBERRY BUNDT CAKE



Orange-Cranberry Bundt Cake image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, oil or butter, for greasing the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
2 teaspoons orange liqueur
4 large eggs, at room temperature
1 cup fresh cranberries
2 cups sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
  • Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
  • In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
  • Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

ORANGE DATE CAKE



Orange Date Cake image

With a super moist filling and a winning combo of orange and date, how can you lose?! This is a wonderful cake... and a wonderful find.

Provided by Penny Chaput

Categories     Cakes

Time 1h30m

Number Of Ingredients 16

1 c dates, chopped
1 c walnuts or pecans
1 c coconut
1/2 c butter
2 c sugar
4 eggs
2 tsp grated orange peel
3 c all purpose flour
1 tsp vanilla extract
1/2 c buttermilk
1 tsp baking soda
1/2 tsp salt
THE FOLLOWING 3 INGREDIENTS ARE FOR THE FILLING/ICING
2 c powdered sugar
1 c fresh orange juice
2 Tbsp grated orange peel

Steps:

  • 1. FOR THE CAKE: Mix 1/2 cup of the flour with dates, coconut, and nuts. Set aside. Cream together butter and sugar, add eggs, grated orange peel, flour (1 cup at a time), vanilla, buttermilk, baking soda and salt. Blend with mixer just until blended well.Stir in flour mixture with the dates, coconut and nuts. Pour into non-stick tube cake pan.
  • 2. Bake in 350 degree oven for 45-60 minutes or until top is golden brown and toothpick inserted comes out clean. When cake comes out of oven poke holes in cake so the icing/filling can run into cake.
  • 3. FOR THE FILLING/ICING Mix powdered sugar, orange juice and grated orange peel until blended. Spread over hot cake

ORANGE-DATE NUT CAKE



Orange-Date Nut Cake image

One of my fondest memories as a child was the scent of this cake cooling on my mom's dining room table. For those who like dates, nuts and oranges, it is heavenly. Teresa Switzer, Fayetteville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 cup chopped dates
2-1/2 cups all-purpose flour, divided
1 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup grated orange zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped walnuts or pecans
ORANGE GLAZE:
1 cup orange juice
1 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 469 calories, Fat 22g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 326mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 3g fiber), Protein 8g protein.

ORANGE DATE-NUT CAKE



Orange Date-Nut Cake image

Make and share this Orange Date-Nut Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 1h10m

Yield 1 9x13 cake

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
4 cups sugar, divided
4 large eggs
4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups buttermilk
1 (8 ounce) package sugared dates, chopped
1 cup pecans, toasted, chopped
4 teaspoons orange rind, grated, divided
1 cup orange juice

Steps:

  • Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
  • Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in dates, pecans and 2 tablespoons orange rind. Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 350F for 1 hour and 10 minutes or until toothpick inserted in center comed out clean.
  • Bring orange juice, remaining sugar and remaining rind to a boil in a saucepan; cool 1 minutes, stirring constantly. Gently, run a knife around edge of the cake; punch holes in the cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.

Nutrition Facts : Calories 8496.8, Fat 292, SaturatedFat 132.5, Cholesterol 1348.8, Sodium 3249.2, Carbohydrate 1413.8, Fiber 43.5, Sugar 988.8, Protein 108.3

DIABETIC ORANGE NUT CAKE



Diabetic Orange Nut Cake image

Mom recently made this recipe for daddy. We found it in one of Nee's cookbooks. I would have NEVER guessed it was not a whole fat, whole sugar recipe.

Provided by Sherrybeth

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/3 cup margarine
1/4 cup Splenda brown sugar blend
1/3 cup Splenda granular
1 egg
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
2/3 cup orange juice
2 teaspoons orange extract
2 tablespoons chopped nuts

Steps:

  • Pre-heat oven to 350 degrees.
  • Grease 8-inch square baking pan.
  • In large mixing bowl, combine margarine, Splenda's and egg. Beat 2 minutes at high speed, sraping the bowl occasionally. Blend in flour and mix well.
  • Blend in remaining ingredients, except nuts. Beat 1 minute on slow speed.
  • Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.

Nutrition Facts : Calories 188.8, Fat 9.7, SaturatedFat 2, Cholesterol 23.2, Sodium 242.6, Carbohydrate 22.6, Fiber 2.3, Sugar 4.8, Protein 3.9

ORANGE DATE POUND CAKE



Orange Date Pound Cake image

Loaded with chewy dates and crunchy pecans, this cake is a "must" to take to family gatherings. The sweet and zesty orange sauce tops it off just right. This cake slices nicely and looks so appetizing served on a pretty plate.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 10

1 cup butter, softened
3 cups sugar, divided
4 eggs
1 tablespoon orange peel, divided
3 cups all-purpose flour
1 teaspoon baking soda
1-1/3 cups buttermilk
1 pound chopped dates
1 cup coarsely chopped pecans
1/2 cup orange juice

Steps:

  • In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake.

Nutrition Facts : Calories 491 calories, Fat 18g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 233mg sodium, Carbohydrate 79g carbohydrate (57g sugars, Fiber 4g fiber), Protein 6g protein.

ORANGE DATE CAKE



Orange Date Cake image

When it's time for dessert, this rich cake with orange syrup is a special treat for our farm family.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16-20 servings.

Number Of Ingredients 13

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups chopped dates
1 cup chopped walnuts
1 cup butter-flavored shortening
2 cups sugar
4 large eggs
4 teaspoons grated orange zest
2 cups buttermilk
ORANGE SYRUP:
Juice of 1 orange
1/2 to 3/4 cup sugar

Steps:

  • Sift together flour, baking soda and salt; combine 1 cup with dates and walnuts. Set both mixtures aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange zest. Add reserved flour and date mixtures. Stir in buttermilk just until blended. , Spoon into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. , For syrup, in a small saucepan, heat orange juice and sugar until sugar is dissolved. Let stand for 30 minutes. Cool cake in pan for 10 minutes before removing to a wire rack. Cool 10 minutes more before pouring syrup over cake.

Nutrition Facts : Calories 377 calories, Fat 15g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 283mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

DATE NUT CAKE



Date Nut Cake image

Make and share this Date Nut Cake recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 package dates
1 cup water, hot
1 teaspoon baking soda
1/2 cup walnuts
1 1/2 cups cake flour
1 teaspoon baking powder
2 tablespoons butter
1 cup sugar
1/2 teaspoon salt
1 egg
1/2 package dates
1/2 cup walnuts
3/4 cup sugar
2/3 cup water

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare 8 inch cake pan and proceed as usual.
  • Mix first three ingredients together and let cool completely.
  • Add walnuts, cake flour and baking powder and stir gently.
  • Add butter sugar, salt and.
  • egg.
  • Stir completely and bake in prepared pan until tester comes out clean.
  • Topping: Cook until syrupy and spread on warm cake.
  • Serve cooled topped.
  • with fresh whipped cream, if desired.

ORANGE DATE NUT CAKE



Orange Date Nut Cake image

This cake recipe was from my husband's mother, who must have got it from a recipe book, "River Road Recipes," published in 1959 in Baton Rouge, LA. It is one of his Christmas Comfort Foods.

Provided by Lori Bravo

Categories     Breads

Time 1h20m

Yield 1 cake

Number Of Ingredients 13

cake
3/4 cup butter
1 1/2 cups sugar
3 eggs
3 cups flour
1/2 teaspoon baking soda
1 cup buttermilk
6 1/2 ounces dates (diced)
1 cup chopped pecans
1 orange, rind of, grated
rind of another orange, grated
1/2 cup orange juice
1 cup powdered sugar

Steps:

  • Cream the butter and sugar.
  • Add eggs.
  • Sift flour and soda together.
  • Add 2 cups of the sifted flour and soda alternately with the buttermilk.
  • Add dates, nuts, and grated rind.
  • Grease and flour a tube pan or angel food cake pan.
  • Bake in 350 degree oven for approximately 1 hour.
  • While cake is baking, grate the rind of another orange and add to orange juice and sugar.
  • When cake is done, pour half of the sauce mixture gradually over the cake as soon as it is removed from oven.
  • The cake will absorb this mixture.
  • Wait about 15 minutes and invert the pan on a cake plate.
  • Pour remaining mixture on top and sides.
  • This cake is better when served cold.
  • In fact, don't even try to slice while still warm.
  • The cake will stay fresh for one to two weeks in the fridge.

Nutrition Facts : Calories 5860.7, Fat 238.4, SaturatedFat 100.9, Cholesterol 1010.3, Sodium 2090.8, Carbohydrate 884.9, Fiber 35.6, Sugar 562.7, Protein 82.5

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