1 c Butter -fruits and nuts
2 c Sugar 1 1/2 t Vanilla
4 ea Eggs 1 c Chopped dates
1 t Salt 1 lb Candy orange slices, diced
1 t Baking powder 2 c Chopped pecans
1 c Buttermilk 3 oz Sweetened coconut, flaked
2 1/2 c All-purpose flour 1 c Fresh orange juice
1/3 c All purpose flour to coat 2 c Confectioners’ sugar
Cream butter, sugar, eggs and salt. Dissolve baking soda in
buttermilk and add alternately with flour into the egg-sugar mixture.
Add candy slices, nuts, dates and coconut. Bake in well greased and
floured tube pan at 275 degrees for 2 hours and 20 minutes. Bake
until cake tester inserted in the center comes out clean. Mix range
juice and confectioners’ sugar and pour over cake in pan while still
hot. Leave in pan until cold. Cake will absorb juice and sugar and
will come out of pan nicely.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
8 servings