Date Walnut Orange Cake

   

Ingredients

220 g all-purpose flour (1 3/4 cups)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon pdr

115 g unsalted butter, softened (1/2 cup)

150 g brown sugar, packed (3/4 cup)

2 large eggs

vanilla extract 1 tsp

120 ml buttermilk (1/2 cup)

150 g chopped dates (about 1 cup)

100 g chopped walnuts (about 3/4 cup)

Zest of 1 large orange

Juice of 1 large orange (about 60 ml / 1/4 cup)

For the orange glaze:

150 g powdered sugar (1 1/4 cups), sifted

fresh orange juice 3 tbsp

1 tsp orange zest (optional)

 

Preparations

 Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream softened butter and brown sugar until light and fluffy, about 3-4 minutes.

Beat in eggs one at a time, then stir in vanilla extract and orange zest.

Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.

Fold in chopped dates and walnuts gently.

Pour batter into prepared cake pan and smooth the top.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in the pan on a wire rack.

For the orange glaze: Whisk powdered sugar with orange juice and zest until smooth and pourable. Adjust thickness by adding more juice or sugar as needed.

Drizzle glaze evenly over the cooled cake and allow to set before slicing and serving.

 

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