Colonial Holiday Cake
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There is a notation that this recipe was from Family Circle.
Vintage Recipe Box 90
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Colonial Holiday Cake Recipe
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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
- Cream together sugar and butter.
- Beat eggs and add to butter and sugar. Beat together.
- Sift together LIGHT CRUST Flour, soda and salt.
- Add to creamed mixture, alternating with buttermilk.
- Add orange rind, dates and pecans.
- Pour into greased and floured tube pan. Bake at 325° F for 1½ hours or until it tests done.
- 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.
- Dissolve sugar and orange juice in small saucepan over fire.
- Do not boil.
- Add orange rind.
- Pour hot glaze over cake.
- Let glaze drip into holes in cake.
- 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.
- Let cake stand in pan for several hours (or overnight).
- Cake must be entirely cool before removing from pan.
- Decorate top of cake with pecans as desired.
- When using LIGHT CRUST Self-Rising Flour omit all Salt and Soda