Orange Date Pound Cake

Name: Orange Date Pound Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 237 milliliters butter, softened; 315 milliliters buttermilk; 454 grams chopped dates; 4 eggs; 710 milliliters all-purpose flour; 118 milliliters orange juice; 1 Tbsp orange peel, divided; 237 milliliters coarsely chopped pecans; 710 milliliters sugar, divided

You can never have too many dessert recipes, so give Orange Date Pound Cake Head to the store and pick up baking soda, eggs, buttermilk, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

In a large bowl, cream butter and 2 cups sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel.

Ingredients you will need

Orange Zest

Egg

Combine flour and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and pecans.

Ingredients you will need

Baking Soda

Buttermilk

Pecans

Dates

All Purpose Flour

Pour into a greased and floured 10-in. tube pan; spread evenly.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake.

Ingredients you will need

Orange Juice

Orange Zest

Sugar

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

baking soda 237milliliters

butter, softened 315milliliters

buttermilk 454grams

chopped dates 4

eggs 710milliliters

all-purpose flour 118milliliters

orange juice 1Tbsp

orange peel, divided 237milliliters

coarsely chopped pecans 710milliliters

sugar, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Pound Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "