| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | lb | Orange slice candy, cut up |
| 2 | c | Pecans, chopped |
| 8 | oz | Dates, cut up |
| 1 | c | Coconut; grated |
| 2 | c | All-purpose flour, divided |
| 1 | c | Butter |
| 1 1/2 | c | Sugar |
| 4 | Eggs | |
| 1 | ts | Vanilla |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | c | Buttermilk |
| 1/4 | c | Orange juice |
| 1/4 | c | Lemon juice |
| 1/4 | c | Sugar |
| 1/4 | c | Butter |
INSTRUCTIONS
Preheat oven to 300 degrees. Generously, grease and flour a tube pan; set aside. Mix together candy, pecans, dates, coconut and 1/4 cup of the flour; set aside. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Stir in vanilla. Mix together baking soda, salt and remaining 1 3/4 cup flour; add alternately with buttermilk to the butter mixture. Add nut mixture; mix well. Pour batter into prepared pan and bake for 2 hours; remove from oven. For glaze: In small saucepan, combine orange juice, lemon juice, sugar and butter. Cook until sugar is dissolved. Spoon glaze over warm cake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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