A local favorite that gives a bit of zest to each bite. Medjool orange cakes are sweet and acidic. The orange zest and sweetness of the dates meld well together paying of the acidity in the orange and the sweetness of the natural date sugar. For an even more sugar high youncan add a orange sugar glaze that really sends this thing to another level. I personally feel the glaze is a bit much, so leaving that up to you. We do include the glaze recipe in the introductions.
6 cups flour 1/2 tsp salt 3tbsp. grated orange peel 3 cups of granulated Sugar 1 1/2 cups of butter 1lb of chopped dates - preferably Medjools 2 1/2 cups of chopped pecans 1 1/2 tsp. baking soda 2 cups of buttermilk 6 eggs, separated
Crack eggs into a bowl and beat until a consistent yellow color. Cream butter and 1 1/2 cups sugar until a nice light whip. Add buttermilk and orange peels- be sure to mix them very good. Mix medjools and pecans with 1 cup of flour. Mix remaining flour with other dry ingredients and add to creamed mixture along with nuts and medjools. Beat egg whites until still - fold into batter. Pour into a greased and flour pan (we used a bundt pan) and bake at 400 degrees for about an hour and fifteen minutes. A nice way of checking for doneness is to take a toothpick and insert in the middle of the cake. If it comes out clean then it's ready. Remove from oven and you have an option to glaze if you would like. For the purposes of this bake we did not add any glaze to ours. We dusted with a light coat of powdered sugar. But, if you would like to add a glaze be sure to glaze while it's right out of the oven. For a glaze use 3 cups of sugar, orange juice and 3 tablespoons of grated orange peel.