Yield: 12 Servings
|1 pounds||Orange slice candy, cut up|
|2 cups||Pecans; chopped|
|8 ounces||Dates; cut up|
|1 cup||Coconut, grated|
|2 cups||Flour; divided|
|1 teaspoon||Baking soda|
|¼ cup||Orange juice|
|¼ cup||Lemon juice|
Preheat the oven to 300 F. Generously grease and flour a tube pan; set aside. Mix together the candy, pecans, dates, coconut and ¼ cup of the flour; set aside. Cream the butter and sugar until fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Mix together the baking soda, salt and remaining 1¾ cup flour; add alternately with the buttermilk to the butter mixture. Add the nut mixture; mix well.
Pour the batter into a prepared pan and bake for two hours; remove from the oven.
For glaze: In a small saucepan, combine the orange juice, lemon juice, sugar and butter. Cook until the sugar is dissolved. Spoon the glaze over the warm cake.