| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Danish | Cakes, Pies, Cookies, Bakery-shop, To post | 12 | Servings |
INGREDIENTS
| 1 | c | Shortening |
| 1 1/3 | c | Sugar |
| 3 | Eggs | |
| 1 1/2 | ts | Soda |
| 1 | ts | Salt |
| 3 | c | Sifted Flour |
| 1 | tb | Orange Juice |
| 1 | lb | Dates; chopped |
| 2 | c | Chopped Nuts |
| 1 | 10 Oz. Btl. Maraschino Cherries, chopped | |
| 1 | tb | Orange Rind; grated |
| 1 | c | Buttermilk |
| 1 | c | Sugar |
| 1 | c | Orange Juice |
| 1 | Orange Rind; grated | |
| 1 | c | Coconut |
INSTRUCTIONS
SAUCE Combine shortening, sugar, and eggs. Sift soda, salt, and flour together and add to shortening mixture. Add orange juice. Fold in remaining ingredients. Bake in one large tube pan that has been well greased or in 2 loaf pans. Bake at 325° for 1 hour and 20 minutes for tube pan or 60 to 70 minutes for loaf pans. Make sauce while cake is baking and pour it on the hot cake when finished baking. Let cake cool in pan for about 30 minutes. Turn out onto foil, seal tightly, and keep in refrigerator or freezer. FOR THE SAUCE: Heat sugar and orange juice. Add grated rind and coconut. Mix well; remove from heat, and allow to rest and cool while cake bakes. Add extra coconut to the top after sauce is poured over cake. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. E. Garfield Adams Posted to MC-Recipe Digest V1 #881 by Bill Spalding <billspa@icanect.net> on Nov 03, 1997
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