very moist and tasty cake
Cream butter and sugar. Beat in egg till light and fluffy. Disolve soda in water and stir into buttermilk. Sift flour, baking powder and salt together over nuts, dates and orange rind. Mix lightly till fruit and nuts are coated with flour. Stir into creamed mixture alternately with buttermilk mixture.
Bake in a greased 9x9 pan for 45 minutes or till toothpick comes out clean. Mix orange juice and 1/2 cup sugar and pour over hot cake while it is still in the panto form glaze. Cool before cutting. Freezes well.
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Serving Size: 1 Dozen (405g) | ||
Recipe Makes: 4 | ||
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Calories: 1311 | ||
Calories from Fat: 313 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 110mg | 34 % | |
Sodium 651.7mg | 22 % | |
Potassium 575.8mg | 15 % | |
Total Carbohydrate 242.7g | 71 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 236.3g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1311
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