• 12servings
  • 928calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups white sugar

  3. 4 eggs

  4. 1/2 cup buttermilk

  5. 1 teaspoon baking soda

  6. 3 1/2 cups all-purpose flour

  7. 1 pound dates, pitted and chopped

  8. 1 pound orange slices candy, chopped

  9. 2 cups chopped pecans

  10. 1 1/3 cups shredded coconut

  11. 1 cup orange juice

  12. 2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.

  2. 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.

  3. 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.

  4. 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.


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