Orange Date And Nut Loaf
|Sifted flour||4 Cup (64 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs), softened to room temperature|
|Sugar||2 Cup (32 tbs)|
|Finely grated orange rind||2 Tablespoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Coarsely chopped pecans/Walnuts||1 1⁄2 Cup (24 tbs)|
|Pitted dates/1/2 cup each minced dates and sultana raisins||1 Cup (16 tbs), minced|
Preheat oven to 350° F.
Sift flour with salt and baking soda and set aside.
Cream butter until light, add sugar gradually and cream until fluffy.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla and orange rind.
Add dry ingredients, about 1/3 at a time, alternately with buttermilk, beginning and ending with the dry.
Stir in nuts and dates and spoon into a greased and floured 13"x9"x2" pan.
Bake about 1 hour and 10 minutes or until cake shrinks slightly from sides of pan and top is springy to the touch.
Cool cake upright in its pan on a wire rack.
Cut in squares and serve.