Yield: 12 Servings
Measure | Ingredient |
---|---|
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 cup | Butter |
1½ cup | Sugar |
4 \N | Eggs |
1 teaspoon | Vanilla |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
½ cup | Buttermilk |
¼ cup | Orange juice |
¼ cup | Lemon juice |
¼ cup | Sugar |
¼ cup | Butter |
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.