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It’s not very often that the end flavor of a recipe surprises me. When I am creating recipes in my head, I have a pretty good idea about the outcome. This cake was no different until I took a bite of it. I was pleasantly surprised with the combination of the depth of cardamon, the warmth of the pecans and freshness of citrus. The cake turned out so refreshing and light tasting.
I have been slowly working on creating more recipes that don’t require dehydration. Not because I am impatient, but because I am thinking of you. This recipe can be made in stages. The base of the cake can be made and frozen well ahead of time. The frosting will last about 3-5 days. I don’t recommend assembling the cake until the day of serving. But only because we are dealing with a fresh fruit on top, which will release some juice and cause a little discoloration of the frosting. Speaking of fruit, you could use just about any fruit that is in season, I will say however that the blood orange / orange flavors were quite amazing when paired with this cake.
Blood oranges get there name from the “bloody” pigment found within the fruit called anthocyanin which is widely found in the plant kingdom. It appears as the red found in cherries, red cabbage, as well as the blue in blueberries and even purple found in pansies and eggplants. That all sounds fine and dandy, but what the heck is anthocyanin?
Anthocyanin is a powerful antioxidant and studies show that it can slow or prevent the growth of cancer cells–and even kill them. Blood oranges also contain high amounts of Vitamin C, potassium, Vitamin A, iron, calcium, and even fiber.
The blood oranges originated in Sicily and Spain. I would just love to visit a blood orange orchard. (hint hint). These days they are grown in the United States, Texas and California. But I really think it would great to see exactly were they originated. (hint hint). hehe
Yields 6” cake round
Press the cake batter firmly and evenly into a 6” pan.
Spread a layer of frosting on top of the cake. You can decorate the sides if you wish.
I loved the rustic feel, showcasing the texture of the Pecan Date Cake.
Cut thin slices of oranges, then cut in half. Fan the slices around the cake.
Poke a few sprigs of mint around the cake and enjoy.