| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cake |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Butter (up to) |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/2 |
c |
Orange juice |
| 1 |
ts |
Baking soda |
| 3 |
c |
White flour |
| 1 |
c |
Flaked coconut |
| 1 |
c |
Chopped walnuts |
| 8 |
oz |
Chopped dates |
| 1/2 |
c |
Orange juice |
| 1 |
c |
Powdered sugar |
INSTRUCTIONS
GLAZE
From: pattee@fang.colorado.edu (Donna Pattee)
Date: Thu, 14 Oct 1993 17:43:58 GMT
(This recipe is from Auntie Ethel - Ethel Drachenberg. It is a moist,
orange-y cross between bread and cake. Use the smaller amount of sugar for
a less- sweet fruit bread; the larger amount for an orange loaf cake.)
Grease well and lightly flour two 9 x 5 x 3 inch loaf pans. Preheat oven to
300 degrees F.
In a large bowl cream butter and gradually beat in sugar. Add eggs one at a
time and beat well after each.
Sift together flour and baking soda. Stir the dry ingredients into the
butter mixture in three parts, alternating with the orange juice. Mix nuts,
coconut and dates and fold gently into batter.
Pour batter into greased pans and bake for 1 to 1-1/2 hours or until golden
brown. Mix together 1/2 Cup of orange juice and 1 Cup of powdered sugar and
pour over cakes in pans while still hot. Cool in pans on racks. Wrap in
aluminum foil when cool and freeze if possible. Makes two loaves.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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