Orange Date Cake

A friend of mine, Shelly Weinstein, sent me this recipe to try! I am so glad she did!

The recipe is from a cookbook that dates back to before 1948! Shelly has the cookbook which was her mom’s, who was a very good friend of my mom…but she thinks it belonged to her grandmother

It was a community written cookbook with recipes from ladies that belonged to an organization…the Edmonton Chapter of Hadassah. All of the ladies that had contributed to the cookbook are deceased now… this cookbook is really a treasure.

Shelly made this cake & thought I should try it. It is so delicious! moist & flavourful. Easy to make… the recipe does not give a baking pan size. Shelly used a springform pan & I used a 9 inch cake pan. I will give you the recipe using the cake pan

Here it is.. the original recipe is a dairy recipe but I have changed it..taken the dairy out & subbed it with non-dairy ingredients so the cake is parve ( no dairy ingredients ingredients)

I served this cake with some coconut whipped cream!!!

Ingredients

For the cake

2/3 cup non-diary margarine *** I used Becel Vegan Margarine

1 cup brown sugar

1 egg

rind of one orange

2 cups flour

1 tsp baking soda

1 cup non-dairy milk or water

1 cup cut- up pitted dates *** do not use ‘cooking’ dates, they are too hard, use soft pitted dates ** if your dates are hard, put them into hot water for about 10 minutes, drain well, then cut them up

For the Glaze

Juice of 1 orange..approximately 1/4 cup

1 cup brown sugar

Method

Preheat oven to 350f Grease a 9 inch cake pan & line the bottom with a round of parchment paper if you have it..if not, just make sure the pan is well greased

1. Cream the butter & sugar
2. Add the egg to the butter & sugar & mix well
3. Now, mix in the rind of the orange
4. Mix the flour & baking soda together & add to the creamed mixture alternately with the liquid you are using. Mix after each addition
5. fold in the cut up dates, make sure they are drained well if you have soaked them in water
6. Put the batter into the prepared cake pan
7. Bake for about 30-35 minutes until the cake is baked all the way through
8. While the cake is baking, you can mix up the glaze & set aside
9. When the cake is finished baking, remove from the oven & put onto a cooling rack
10. While the cake is hot, pour the glaze over it…it will pool around the edge of the pan, so I used a spoon & put that liquid onto the top of the cake…
11. Cool the cake for at least 20 minutes before removing from the pan… cut around the edge of the cake to release it from the pan…if the cake is too hot when you try to remove it ..it will break. Put the cake onto a cooking rack to cool completely

Enjoy!