- dates - 2 Cups
- orange liqueur - 1/3 Glass
- unsalted butter - 4 items. spoons
- light brown sugar - 3/4 Cups
- egg - 1 piece
- pure vanilla extract - 1 teaspoon
- orange peel - 1 st. a spoon
- flour - 2 cups
- baking powder - 2 teaspoons
- soda - 1/2 teaspoonfuls
- ground cinnamon - 1 teaspoon
- nutmeg - 1 teaspoon
- ground cloves - 1/4 Teaspoons
- salt - 1 teaspoon
- orange juice - 3/4 Glass
- pecans - 3/4 Cups
1. Finely chop the dates and nuts. Preheat the oven to 175 degrees. Lubricate the cake pan with oil, lace the bottom with parchment paper, then oil it and sprinkle with flour. Mix dates and orange liqueur in a small bowl, set aside for 30 minutes, stirring occasionally. Sift together the flour, baking powder, soda, cinnamon, nutmeg, cloves and salt. 2. In the bowl, mix the butter and brown sugar together with an electric mixer at medium speed for 1 minute. Reduce the speed to low and add the egg, vanilla extract and orange peel. Add the egg mixture to the flour mixture alternately with orange juice and whisk at low speed. Add dates with liqueur, nuts and mix. 3. Pour the dough into the prepared mold and level the surface with a spatula. Bake for 50-60 minutes. Cool in the form for 10 minutes, then put the cake on the grate and cool completely. 4. Cupcake can be served with orange cream, whipping with a mixer 180 grams of cream cheese at room temperature with 1/3 cup sugar and 1 tablespoon orange peel.
Servings: 3-4