Orange Tort

Ingredients
1 cup sugar
2 eggs
1 cup sour or buttermilk
¼ cup orange juice
2 cups flour
1 tsp baking soda
2 TBS grated orange peel
1 cup chopped dates
1 cup chopped walnuts

Preheat oven to 325

Method
In a large bowl or stand mixer. Mix sugar, eggs, milk, and orange juice until blended
Sift flour and baking soda together, add all at once to liquid, mix until smooth.
Stir in orange peel, dates and walnuts.
Pour batter into a well greased tube pan.
Bake for one hour. Cake is done when a toothpick inserted near the center comes out clean.

Allow cake to cool on a rack in the pan for a few minutes.When the pan is cool enough to handle turn it out onto a plate. Wash the pan and dry it thoroughly, spray it lightly with oil and return cake to pan.

Topping
Mix one cup sugar with one cup orange juice. Allow to stand until cake comes out of the oven then bring to a rolling boil. Remove from heat immediately to prevent boiling over. Add a jigger of Rum and pour it over the cake. Give the pan a few jiggles and the juice will run to the bottom, cake should float freely in the liquid. Place on a rack and allow to absorb all the liquid and cool completely.

Turn out onto a cake plate and serve slices with a dollop of whipped cream and a grating of nutmeg.

Good coffee, good weed, and time on my hands...