Date and Nut Cake Soaked in Orange Syrup

    (7)
    9 hours 25 minutes

    You'll never have a date and nut cake like this one! After baking it is soaking in orange syrup. Amazing!


    8 people made this

    Ingredients
    Serves: 14 

    • 250g butter, softened
    • 2 cups (440g) white sugar
    • 6 eggs
    • 3 1/3 cups (400gg) self-raising flour
    • 1 cup (250ml) milk
    • 1 tablespoon vanilla essence
    • 1 tablespoon lemon essence
    • 2 cups dates, pitted and chopped
    • 2 cups chopped pecans
    • 2 cups (500ml) orange juice
    • 3 1/2 cups (600g) icing sugar

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Extra time:8hours resting  ›  Ready in:9hours25min 

    1. Preheat oven to 170 degrees C. Grease a 23cm ring tin and line the bottom with baking paper. Grease the paper. Coat the dates and nuts with the flour and set aside.
    2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon essences. Fold in nuts and dates.
    3. Pour batter into tin. Bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.
    4. To make the orange syrup: In a medium bowl, combine orange juice and icing sugar. Mix until smooth.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    by
    10

    My mom made this cake for over 50 years.... The only thing she did different is... When putting on the orange syrup at the end.. she would take a long wooden skewer and as she poured the syrup on she would poke holes for the syrup to drain down into.... Everyone loved this cake and in her heyday she was making 20 of these cakes for friends. She had 5 kids and we all had duties to help.. But we LOVED helping.. It was a Christmas Tradition..On we all LOVED.... My job was to zest the oranges then squeeze them into juice.... I notice this recipe doesn't use orange zest hmmmm  -  18 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    5

    I have been cooking for at least 45 years so I a'm definitely not a novice at this. This sounded like a wonderful recipe, but it fell apart. I think there may be to much liquid in it and way too much orange topping. It was a great disapointment, as It was fairly expensice to make and I had planned to use it a Christmas gift.  -  02 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    4

    this is a really good recipe with the exeption of the orange syrup. leave off the orange stuff and eat it the same night that you cook it.  -  19 Feb 2000  (Review from Allrecipes USA and Canada)

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