Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 3 \N | Eggs |
| 1¼ cup | Salad Oil |
| ¼ teaspoon | Salt |
| ¼ cup | Orange Juice |
| 3 cups | Flour -- sifted |
| 1 teaspoon | Baking Soda |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Vanilla Extract |
| 1 cup | Apples, Raw -- peeled |
| \N \N | And chopped |
| 1 cup | Shredded Coconut |
| 1 cup | Chopped Nuts |
| 6 tablespoons | Butter |
| 1 cup | Sugar |
| ½ teaspoon | Baking Soda |
| ½ cup | Buttermilk |
| \N \N | Sauce----- |
Mix together all the ingredients up to the apples, in the order given. Then mix in, with a spoon, the apples, coconut, and nuts. Pour the batter into a greased and floured tube pan. Bake in a preheated 325 F oven for 1½ hrs.
When the cake is almost done, prepare the sauce. Melt the butter and stir in all the other ingredients. Bring the mixture to a rolling boil. Pour the sauce over the hot cake while it is still in the pan.
Let it stand for at least 1 hr before turning it out.
from A Moveable Feast, Philadelphia, Penn.
Recipe By : Carry-Out Cuisine - ISBN 0-395-32212-X From: Dan Klepach Date: 04-23-95 (159) Fido: Cooking