Orange Sour Cream Cake
|Softened butter||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Orange rind||1 Tablespoon|
|Flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Dates||1⁄4 Cup (4 tbs), chopped|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Preheat oven to 350° F.
Generously grease a 1 1/2 quart (12-by-9-by-2-inch) shallow baking pan.
Cream together butter and sugar.
Add orange rind and eggs, one at a time, beating well after each addition.
Combine flour and baking soda.
Add alternately to creamed mixture with sour cream and 1/2 cup orange juice.
Fold in raisins, dates, and nuts.
Spoon into prepared pan.
Bake 35 minutes.
Combine remaining 1/2 cup orange juice and honey.
Pour over cake; return to oven for 5 minutes.