Orange Date Pound Cake


Adapted from

Chewy dates macerated in Moses Date Vodka add that extra "zing" to this delicious Orange Date Pound Cake recipe.


1 pound chopped dates
1/2 cup Moses Date Vodka
1 cup butter or margarine, softened
3 cups sugar, divided
4 eggs
1 tablespoon orange peel, divided<
3 cups all-purpose flour
1 teaspoon baking soda
1 1/3 cups buttermilk or parve buttermilk mixture
1 cup coarsely chopped pecans
1/2 cup orange juice


Infusing the Dates:
A day or two before making this cake, macerate 1 pound chopped dates in 1/2 cup Moses Date Vodka. Drain well before using.  Reserve the liquid for enjoying separately...try it over ice cream!

Preheat oven to 325°.

In a large bowl, cream butter or margarine, and 2 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in dates and pecans.

Pour into a greased and floured 10–inch tube pan; spread evenly. Bake for 70–75 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan.

For Glaze:
In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake.


Yield: 12-16 servings

*Parve Buttermilk Mixture: In a measuring cup, add 1 1/3 tablespoons apple cider vinegar (or lemon juice) and enough parve rice milk to equal 1 1/3 cups. Whisk the mixture mixture. Let stand 6 minutes.

Recipes: Desserts, Pound Cake, Pare or Dairy, Kosher

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