Chopped dates, candy orange slices, nuts and coconut are baked into this buttermilk cake which is soaked overnight in orange juice.
INGREDIENTS (for 1 servings):
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 3 1/2 cups all-purpose flour
- 1 pound dates, pitted and chopped
- 1 pound orange slices candy, chopped
- 2 cups chopped pecans
- 1 1/3 cups shredded coconut
- 1 cup orange juice
- 2 cups confectioners' sugar
Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.