On Anzac Day I attempted another Orange Cake, this time with dates and walnuts and a syrup that you pour over the top when it comes out of the oven. It was from the Moosewood Restaurant Book of Desserts. I've never really made desserts or cakes. This is about my fourth cake ever, and I think this book will be a regular source of recipes. The Moosewood Books are excellent.
Sift together 3 cups plain flour, 1 tsp salt, 1 tsp bicarb soda.
Cream 1 cup butter at room temp and 1 1/2 cups sugar. Add 3 eggs, one at a time as you continue to beat.
To the butter mixture, add dry ingredients, one-third at a time, alternated with 1 cup milk (they say buttermilk), half a cup at a time.
Then stir in the following - 2/3 cup finely chopped dates, 2/3 cup chopped walnuts (or pecane), 2 tbsp orange zest. 1 tsp pure vanilla extract.
Pour into a buttered and floured cake time and cook at 180 degrees Celsius for 35-45 mins.
While it is cooking, mix 1/2 cup fresh orange juice, 2 tbsp fresh orange zest, 1/2 cup sugar and 1/4 tsp pure vanilla extract.
When you remove the cake from the oven, prick it all over with a toothpick or skewer and pour the syrup over the top.
Mine sunk in the middle a bit, but it was really yummy with some cream. Yvonne actually made some chocolate sauce to go with it too....