Orange Cake

  • Yield 12 servings

A delightful and citrusy dessert.

Holly Clegg


1 cup butter
2 cups sugar
4 -- eggs at room temperature
3 1/2 cups plain flour
1/2 teaspoon salt
1 teaspoon soda
1 1/4 cups buttermilk
1 teaspoon vanilla
-- Grated rind of 1 orange
8 ounces dates
1 cup chopped nuts
1 cup orange juice
2 cups sugar
2 tablespoons orange rind


  1. Cream shortening until light and fluffy.  Add sugar slowly.  Add eggs one at a time, beating well after each.  Combine flour, salt and baking soda, mix well.  Add flour and buttermilk alternately to mixture.  Add orange rind, chopped nuts, dates and vanilla.  Pour into a well-greased 9 or 10 inch tube pan.  Bake at 325F for 1 1/2 hours.  When done and turned out of cake pan, punch holes with fork in top of cake and pour glaze over it.

Recipe reprinted with permission from Brooks Shaw and Son’s The Old Country Store (Jackson, Tn., 1986).





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