Adapted from tasteofhome.com
Chewy dates macerated in Moses Date Vodka add that extra "zing" to this delicious Orange Date Pound Cake recipe.
1 pound chopped dates
1/2 cup Moses Date Vodka
1 cup butter or margarine, softened
3 cups sugar, divided
1 tablespoon orange peel, divided<
3 cups all-purpose flour
1 teaspoon baking soda
1 1/3 cups buttermilk or parve buttermilk mixture*
1 cup coarsely chopped pecans
1/2 cup orange juice
Infusing the Dates:
A day or two before making this cake, macerate 1 pound chopped dates in 1/2 cup Moses Date Vodka. Drain well before using. Reserve the liquid for enjoying separately...try it over ice cream!
Preheat oven to 325°.
In a large bowl, cream butter or margarine, and 2 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in dates and pecans.
Pour into a greased and floured 10–inch tube pan; spread evenly. Bake for 70–75 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan.
In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake.
Yield: 12-16 servings
*Parve Buttermilk Mixture: In a measuring cup, add 1 1/3 tablespoons apple cider vinegar (or lemon juice) and enough parve rice milk to equal 1 1/3 cups. Whisk the mixture mixture. Let stand 6 minutes.
Recipes: Desserts, Pound Cake, Pare or Dairy, Kosher