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Colonial Holiday Cake (VRP 090)

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Colonial Holiday Cake

Colonial Holiday Cake

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Colonial Holiday Cake Recipe

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Colonial Holiday Cake

Colonial Holiday Cake

A rich, mosit, orange-glazed cake with dates and pecan.



  • 1 cup batter
  • 2 cups sugar
  • 4 eggs
  • 4 cups sifted LIGHT CRUST Flour
  • 1 teaspoon soda *
  • ½ teaspoon salt *
  • 1½ cups buttermilk
  • 1 tablespoon grated orange rind
  • 1 cup chopped pecans
  • 1 8-oz. packaged of dates, chopped


  • 1 cup orange juice
  • 2 cups sugar
  • 2 tablespoons grated orange rind



  1. Cream together sugar and butter.
  2. Beat eggs and add to butter and sugar. Beat together.
  3. Sift together LIGHT CRUST Flour, soda and salt.
  4. Add to creamed mixture, alternating with buttermilk.
  5. Add orange rind, dates and pecans.
  6. Pour into greased and floured tube pan. Bake at 325° F for 1½ hours or until it tests done.
  7. When cake is done and before removing from pan, while still hot, punch many holes in cake all the way to the bottom with ice pick or skewer.


  1. Dissolve sugar and orange juice in small saucepan over fire.
  2. Do not boil.
  3. Add orange rind.
  4. Pour hot glaze over cake.
  5. Let glaze drip into holes in cake.
  6. If cake has not pulled away from sides nad tube of pan, loosen with a knife, so that some of the glaze runs down sides and center of cake.
  7. Let cake stand in pan for several hours (or overnight).
  8. Cake must be entirely cool before removing from pan.
  9. Decorate top of cake with pecans as desired.


  • When using LIGHT CRUST Self-Rising Flour omit all Salt and Soda

Colonial Holiday Cake

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