#2969 - Hope Cake

(by Shirley McNevich)

1/2 cup Crisco shortening
1 cup white sugar
2 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. allspice
3/4 cup buttermilk
1 tsp. vanilla
1 orange (for the juice and zest)
3/4 cup chopped almonds
1 cup raisins
1/2 cup dates (chopped into very small pieces)

In a saucepan add raisins--cover them with water, bring to a boil, boil them for 5 minutes, then drain them. In a mixer add Crisco, white sugar and eggs--beat. Add baking powder, baking soda, salt, cinnamon, cloves, allspice and vanilla--beat. Add buttermilk--beat. Peel the orange and squeeze out the juice--add orange juice to batter--beat. Grate just the outside of the orange peel (zest) and add it to the batter--beat. Add flour--beat. Remove bowl from mixer--add chopped almonds, drained raisins and chopped dates--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.