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Ingredients
- 1 Cup Butter
- 2 Cups Coconut Palm Sugar has a lower glycemic level
- 4 eggs
- 3 Cups Bob Red Mills All Purpose Gluten Free Flour
- 1 1 /2 tsp. baking soda
- 1 / 4 cup orange juice
- 1 Cup Buttermilk
- Grated rind of 1 orange
- 1 Cup Chopped nuts
- 1 Cup Chopped Dates
- 1 Tsp. Salt
- 1 Cup Buttermilk
- Grated rind of 1 orange
- 1 Cup Chopped nuts
- 1 Cup Chopped Dates
- 1 Tsp. Salt
Ingredients
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Instructions
- Preheat oven to 350. In a large bowl, cream butter with sugar together. Add eggs one at a time, beating after each one. Sift flour, salt, baking soda in separate bowl. Add butter milk and orange juice to egg mixture one at a time beating each one to blend. Add flour mixture 1 /3 at a time and blend together. (this makes the mix very creamy and moist!). Fold in the orange rind, nuts and dates to the batter. Pour into a buttered and floured pan. This makes one large loaf, one medium and one small or two large loaf pans or one angel cake pan.
- Bake large loaf pan 1 hour, Medium 50 minutes, Small loaf pan 45 minutes. I have an electric oven.
- Remove from oven. Let cool for 20 minutes and turn out on a rack. While still warm, pour a glaze of 1 grated orange rind, 1 Cup Granulated Sugar, 1 cup orange juice heated until sugar dissolves, over loaf top and sides.
Recipe Notes
Bon Appétit!
Sue Seward
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
