Yield: 24 Servings
|1 pounds||Candy orange slice, cut up|
|2 cups||Chopped nuts|
|1 pounds||Dates, cut up|
|2 \N||Sticks margarine|
|½ cup||But'milk+1 ts bakingsoda mix|
|1 cup||Heated orange juice|
|2 cups||Powdered sugar|
Mix 1 cup of the flour and salt, and cut candy and dates into it. Add nuts and coconut and mix. Cream margarine and sugar together. Add eggs and mix well. Add buttermilk mixture and remaining flour alternately. Combine with candy mixture. Grease and flour Bundt pan or two loaf pans. Bake at 25o degrees for 1½ - 1 ¾ hours. Place pan of water under oven rack to keep cake moist. For frosting, mix together orange juice and powdered sugar.
With a fork, prick holes in cake as it comes from oven, then pour orange juice mixture over cake. Leave in pan overnight. Unmold and drizzle with Powdered Sugar Icing.
Powdered Sugar Icing: 2 cups confectioners sugar ¼ tsp vanilla ¼ c milk Mix ingredients together, adding milk a little at a time. For thicker consistency use less milk.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini