My Mother's Orange Cake

Page 285

Cuisine: Southern/Soul Food | Course Type: Cakes

(1 review)

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Such a good cake! An old fashioned 'poke cake' but of very high pedigree. I followed the instructions completely as to ingredients, except for adding a bit of kosher salt. I deviated from the instructions only in that I added the eggs to the creamed butter and sugar and mixed until the batter was fluffy and then added the dates and pecans so that the dates (rather sticky) would be well distributed. Then, I added the dry ingredients and then the buttermilk. I buttered and floured my non-stick tube pan. I made lots of holes with a bamboo skewer and added the orange mixture (having strained it as I didn't like the way the rind had swelled up in the syrup) and was a bit nervous as it seemed like way too much liquid. But fear not---it was all absorbed by the time I unmolded it --and it popped out like a charm. The finished cake is not overly sweet--really nice as a breakfast/brunch cake and also a lovely cake to serve at tea. I've already been asked by a friend who ate some today to make it again at Christmas with cranberries and almonds instead of dates and pecans. I also think dried apricots would work.
Interestingly, there is a recipe for an Orange Date Pound Cake in "Piece of Cake" -- a nearly identical recipe but for using candied orange peel instead of grated fresh orange rind and the addition of coconut to the batter. I'm thinking that may be gilding the lily--this version results in a very rich and satisfying cake without candy-ing the peel or adding the coconut.
Editing to add that this works beautifully as two loaf cakes.

(edited 21st July 2013) (0) comment (0) useful  

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