Gluten Free and Dairy Free Orange Date Nut Cake

Gluten and Dairy Free Orange Date Nut Cake

One of my fondest Christmas memories is going to my Grandmother’s for a Christmas dinner. She always made enough food to feed Cox’s army (as my grandfather said) and it was always delicious. I wasn’t gluten or dairy free back in those days so I could eat anything and no one had to worry about my diet.

This picture doesn't begin to do it justice because we had eaten most of it when I remembered I had not taken a picture. Guess that means I'll have to cook another one and update this post. Lesson learned! Don't start eating until the pictures are all taken.
 
She always made an orange date nut cake in a big Bundt pan. That recipe has been a favorite in our family for decades and someone always makes it at Christmas. It was my Grandmother’s version of the Christmas fruitcake.
 
My husband remembers the same cake as one his mother used to make. Our families are from the same county in Texas, so the recipe must have been passed around quite a bit at some point in time. When I made my gluten and dairy free version, he said it was every bit as good as hers. It is one of his favorites when it comes to gluten free baked goods.

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It is important to note that all ingredients are gluten free, not just the flour. I bought a brand of chopped dates that has only dates and a little sugar, the vanilla is gluten free, baking soda etc. Any ingredient, including spices, could be contaminated with gluten so read labels if you don’t already have a brand that you trust. I’ve also made this recipe with finely diced mixed dried fruits and it turned out great.
 
You can use all white sugar or combine white and coconut sugar or all coconut sugar. The coconut sugar gives the topping a little more of an orange caramel taste. I have not tried it with liquid sweeteners such as honey or maple syrup, so can’t tell you how that might turn out.
 
The cake can be cooked in a Bundt pan or in two 9” x 5” loaf pans. When it’s just the two of us, I cook it in the loaf pans and freeze one after it has soaked up all the topping. We are not big on icing, but if you want it iced, you could make a powdered sugar glaze and drizzle over or a cream cheese frosting. The orange juice soaked cake is enough for us, especially with a little whipped cream or ice cream. I hope you enjoy my Grandmother Parsons’ Orange Date Nut Cake.

Orange Date Nut Cake
Cake:

• 2 c. sugar (coconut sugar or white sugar)
• 1 c. Oil (any light tasting oil-I used organic canola)
• 4 eggs
• 1⅓ c buttermilk (dairy free substitute: 1T + 1 tsp apple cider vinegar, fill to 1⅓ with almond or coconut milk)
• 1 tsp baking soda
• 4 c Bob’s Red Mill 1 to 1 gluten free flour (This flour has the xanthum gum added. If you use a different GF flour, you may have to add it.)
• 8 oz chopped dates
• 1 c chopped pecans
• 1T grated orange peel (or 1 tsp GF orange flavoring)

• 1 tsp vanilla

Topping to soak cake:

• 1½ c orange juice
• 2 c sugar
• 2 T grated orange rind (or 2 tsp GF orange flavoring)

Instructions:

1. Preheat oven to 350°.
   
2. Grease and flour 2 loaf pans or one Bundt cake pan.
3. Mix all cake ingredients one at a time in order with an electric mixer. If you have a stand mixer with a low stir setting, that works great. The topping will be applied after the cake is cooked.
4. Divide the cake batter evenly between the loaf pans or pour all into the Bundt pan.
5. Cook 1 hour on center rack of oven or until a toothpick in the center comes out clean.
6. Mix topping ingredients immediately. With a large two-pronged fork or the tip of a knife, poke holes in the top of the cake.
7. Pour the topping over the cake while it is still hot. Leave it in the pan until it is cold and let the topping soak in. It should all disappear in an hour or so. When the cake has cooled completely, you can wrap up part of it and freeze.

I hope you enjoy my Grandmother's recipe. Please let me know in the comments if you tried it and how it turned out.

Shopping List:
Bob's Red Mill Gluten Free 1 to 1 Flour
Bundt pan
Loaf Pans