4 c Flour
1/2 ts Salt
1 lb Candy orange slice, cut up
2 c Chopped nuts
1 lb Dates, cut up
1 cn Coconut
2 Sticks margarine
4 Eggs
1/2 c But’milk+1 ts bakingsoda mix
1 c Heated orange juice
2 c 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 1 1/2 – 1 3/4 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 1/4 tsp vanilla 1/4 c milk
Mix ingredients together, adding milk a little at a time. For thicker
consistency use less milk.
From
Yields
24 Servings