Put all of the dry ingredients together (first 4 ingredient). Then combine the wet ingredients. Combine the wet and dry. Finally fold in the dates and pecans.
Cook in greased and floured Bundt pan for 1 hour and 10 minutes at 325 degrees.
Put together the filling: the1.5 cups of orange juice, 2 cups sugar and 2 Tbs grated orange rind. Cook in saucepan until thick.
When cake is done, take it out of the pan and then put it back in. Punch the top with a fork and then pour the orange mixture on top.
Let cake sit in the refrigerator several hours before eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2644g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3457 (51%)|
|Amt Per Serving||% DV|
|Total Fat 384.1g||512 %|
|Saturated Fat 238.7g||1194 %|
|Monounsaturated Fat 98.1g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 1003.3mg||309 %|
|Sodium 226426.3mg||7808 %|
|Potassium 2267.1mg||60 %|
|Total Carbohydrate 730g||215 %|
|Dietary Fiber 27g||108 %|
|Sugars, other 703g|
|Protein 116.4g||166 %|
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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: 6838
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