Bourbon Date Nut Cake Recipes

ORANGE DATE-NUT CAKE

Steps:

• Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
• Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in dates, pecans and 2 tablespoons orange rind. Pour batter into a greased and floured 10-inch tube pan.
• Bake at 350F for 1 hour and 10 minutes or until toothpick inserted in center comed out clean.
• Bring orange juice, remaining sugar and remaining rind to a boil in a saucepan; cool 1 minutes, stirring constantly. Gently, run a knife around edge of the cake; punch holes in the cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.

DATE NUT BREAD/FRUIT CAKE

Steps:

• Cut dates and soak in boiling water about 15 minutes.
• Do not use a miker - put all ingredients into bowl, add dates and water.
• Mix thouroughly,.
• Spray pans with cooking spray. This can also be make as cupcakes(do not spray).
• Fill pans 1/3 full or cupcakes a little over half.
• Bake at 350 until bread will bounce back from touch. About 35 minutes.
• If cupcakes about 15 - 18 minutes.
• 2 Breads, or 2 dz. cupcakes.
• Fruit Cakes.
• Double date bread mix and add Fruit Cake Mix, top with Cherries.
• Bake as Date Break or cupcakes.
• 4 Breads, or 4 dz cupcakes.

DATE NUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare 8 inch cake pan and proceed as usual.
• Mix first three ingredients together and let cool completely.
• Add walnuts, cake flour and baking powder and stir gently.
• Add butter sugar, salt and.
• egg.
• Stir completely and bake in prepared pan until tester comes out clean.
• Topping: Cook until syrupy and spread on warm cake.
• Serve cooled topped.
• with fresh whipped cream, if desired.

BOURBON DATE NUT CAKE

Steps:

• Preheat oven to 250 degrees.
• Butter and flour an angel food pan or bundt pan.
• Cream butter and sugar.
• Drop in eggs, one at a time, and stir after each addition.
• Sift flour, baking powder and nutmeg together, reserving 1/4 cup flour to dredge the nuts.
• Add the flour mixture, bourbon, almond and vanilla alternately.
• Flour the nuts, dates and coconut; fold into cake batter.
• Pour this mixture into the cake pan.
• Cover the cake with foil for the first few hours of the baking period, removing the foil at your discretion depending on how brown you want it to become.
• Place a pan of water in the oven to prevent cracking.
• Bake the cake for six hours-- Yes! That really is 250 degrees for 6 hours!
• Note: You might want to add more bourbon if 1 cup is not enough as some people really like it soaked.