Orange Date Cake Food

ORANGE DATE NUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour 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 flavorings. Fold in nuts and dates.
• Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.
• To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.

ORANGE DATE CAKE

Steps:

• In a bowl, cream butter and one cup of sugar together.
• Add one tablespoon of water to baking soda and add vinegar to the milk.
• Mix in rind from two oranges, flour, egg, water/baking soda mixture and milk/vinegar mixture.
• Add walnuts and dates.
• Bake in an angel food cake pan or a spring form pan at 350 degrees for approximately 40 minutes.
• While cake is baking, squeeze the juice from the 2 oranges and mix with the remaining 1 cup of sugar.
• When cake comes out of the oven, pour this mixture over the cake.

ORANGE DATE-NUT CAKE

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.

ORANGE DATE POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease 6-cup tube pan.
• Using electric mixer, cream butter and sugar until light and fluffy.
• Beat in eggs 1 at a time.
• Combine flour and baking soda in small bowl; add flour mixture and buttermilk alternately to butter mixture, blending until smooth.
• Mix in dates, pecans, orange peel and vanilla.
• Spoon batter into prepared pan; cover with foil.
• Bake cake 30 minutes.
• Remove foil and continue baking until cake pulls away from sides of pan and tester inserted near center comes out clean, 50-60 minutes.
• Invert onto rack and cool.
• (Can be prapared 1 day ahead. Wrap and store at room temperature.).
• Dust with powdered sugar and serve.

ORANGE DATE NUT CAKE

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.

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

ORANGE CAKE

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

ORANGE DATE CAKE

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 CUPCAKES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in dates and orange zest. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese until fluffy. Add confectioners' sugar and extract; beat until smooth. Add enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

ORANGE DATE CAKE

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.

ORANGE-DATE NUT CAKE

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.

DEPRESSION-ERA ORANGE DATE CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 9-inch glass baking pan.
• In a bowl cream the butter with egg and vanilla until light and fluffy.
• Place the buttermilk into a bowl.
• In a small cup or bowl dissolve the baking soda in warm water and stir into the buttermilk.
• In another bowl sift the flour with baking powder, salt and orange zest; add into creamed mixture alternately with the buttermilk mixture; stir until blended.
• Mix in the nuts and raisins.
• Transfer to prepared baking pan.
• Bake for about 40-45 minutes or until the cake tests done.
• For the glaze; in a bowl mix orange juice with 1/2 cup sugar and pour over the hot cake while still in the pan to form a glaze.
• Cool before slicing.

ORANGE-DATE COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil, orange juice and zest; stir into dry ingredients just until moistened. Fold in dates. , Pour into a greased 11x7-in. baking pan. In a bowl, combine the nuts, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

ORANGE DATE NUT BREAD

Steps:

• For bread, place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on/off motions until finely chopped. Remove to a large bowl. , In separate bowl, sift together flour, baking soda and salt; add to orange mixture and mix until well-combined. Stir in pecans. Pour batter into greased 9x5-in. loaf pan. , Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. If bread begins to darken, cover with foil during last few minutes of baking., Meanwhile, for sauce, heat orange juice and sugar until sugar has dissolved. When bread comes out of the oven, poke holes with a toothpick and slowly pour the sauce over top. Let stand for 15 minutes before removing from pan. Cool on a wire rack.

ORANGE DATE FROSTING

Steps:

• In a medium bowl, cream together the butter, condensed milk, orange juice concentrate and orange zest, until smooth. Gradually beat in the confectioners sugar until a spreadable consistency is reached.
• Frost cake and decorate with dates.