Compliments of www.jewish-food.org
To reach Paul Farrar, 276-957-3210
ORANGE PEEL CAKE
1 cup margarine
2 cups sugar
4 eggs, beaten well
4 cups flour
1 teaspoon soda
1 1/2 cups sweet milk
2 Tablespoons grated orange peel
1 cups nuts (walnuts or pecans)
1 lb dates
While cake bakes, mix the following ingredients and let stand, stirring often
2 cups sugar
1 cup orange juice
2 tablespoons grated orange peel
Cream margarine and sugar until light and fluffy. Add beaten eggs. Add soda, nuts, dates, and orange peel. Then stir in flour and milk alternately. (I put the soda in with the flour.) Bake in tube pan in 300 degrees F oven for 1- 1/2 hours or more - check for doneness with toothpick or sharp-pointed knife.
Pour 1/2 of orange juice mixture over cake as soon as it is removed from oven. Poke holes in top of cake with ice pick or clean knitting needle. When juice soaks in, then pour the remainder of the mixture.
Note: this cake keeps in the refrigerator for weeks if placed in an airtight container.
