Orange Date And Nut Loaf Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientOrange
Ingredients
| Flour | 4 Cup (16 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| 1 cup butter or margarine, softened to room temperature | ||
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Vanilla | 1 Teaspoon | |
| Orange rind | 2 Tablespoon, finely grated | |
| Buttermilk | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups coarsely chopped pecans or walnuts | ||
| 1 cup minced, pitted dates or 1/2 cup each minced dates and sultana raisins | ||
Directions
Preheat oven to 350° F.
Sift flour with salt and baking soda and set aside.
Cream butter until light, add sugar gradually and cream until fluffy.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla and orange rind.
Add dry ingredients, about 1/3 at a time, alternately with buttermilk, beginning and ending with the dry.
Stir in nuts and dates and spoon into a greased and floured 13"x9"x2" pan.
Bake about 1 hour and 10 minutes or until cake shrinks slightly from sides of pan and top is springy to the touch.
Cool cake upright in its pan on a wire rack.
Cut in squares and serve.
Sift flour with salt and baking soda and set aside.
Cream butter until light, add sugar gradually and cream until fluffy.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla and orange rind.
Add dry ingredients, about 1/3 at a time, alternately with buttermilk, beginning and ending with the dry.
Stir in nuts and dates and spoon into a greased and floured 13"x9"x2" pan.
Bake about 1 hour and 10 minutes or until cake shrinks slightly from sides of pan and top is springy to the touch.
Cool cake upright in its pan on a wire rack.
Cut in squares and serve.
Chef
