This is another recipe came from ‘Baked in America‘ book. I liked the flavour combination of candied orange peel and dates, and I thought it is a good alternative to fruit cake or Panettone type of cake. I’ve reduced the amount of flour (used 2 cups instead of 3) and used less than half the asking amount of sugar (in both batter and icing).
ORANGE AND DATE CAKE
(Adapted from ‘Baked in America’ book)
225g butter, softened
180g caster sugar
1 teaspoon baking powder
240g plain flour
250g dates, pitted and finely chopped
150g orange peel, chopped
150g pecans or walnuts, chopped
80g desiccated coconut
150ml orange juice
150g icing sugar
- Preheat oven to 160C. Lightly grease and flour cake tin.
- In a mixing bowl, cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition.
- Mix flour and baking powder in a large bowl, then add dates, orange peel, nuts and desiccated coconut. Stir to coat each piece. Add dry mixture to creamed mixture. This makes a rather stiff dough, so it will be necessary to stir with a wooden spoon.
- Transfer mixture into the cake tin. Bake for 1 to 1 1/2 hours or until the wooden stick comes out clean when inserted. As soon as cake comes from oven, combine the orange juice and icing sugar and pour over hot cake. Let stand in tin overnight.