| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Margarine |
| 2 | c | Sugar |
| 4 | Eggs; beaten well | |
| 4 | c | Flour |
| 1 | ts | Soda |
| 1 1/2 | c | Sweet milk |
| 2 | tb | Grated orange peel |
| 1 | c | Nuts; (walnuts or pecans) |
| 1 | lb | Dates |
| 2 | c | Sugar |
| 1 | c | Orange juice |
| 2 | tb | Grated orange peel |
INSTRUCTIONS
GLAZE Method: Cream margarine and sugar until light and fluffy. Add beaten eggs. Add soda, nuts, dates, and orange peel. Then stir in flour and milk alternately. ( I put the soda in with the flour) Bake in tube pan in 300 degree oven for 1 1/2 hours or more - check for doneness with toothpick or sharp-pointed knife. While cake bakes, mix the following ingredients and let stand, stirring often. Glaze: Pour 1/2 of above mixture over cake as soon as it is removed from oven. Poke holes in top of cake with ice pick or clean knitting needle. When juice soaks in, then pour the remainder of the mixture. Note: this cake keeps in the refrigerator for weeks if placed in an airtight container. Posted to JEWISH-FOOD digest Volume 98 #006 by Minelle Paloff <cen17268@centuryinter.net> on Jan 06, 1998
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