1 Cup (1/2 lb.) Butter
2 Cups sugar
1 Tablespoon vanilla
Pkg. (8 Oz.) pitted dates, cut up
1 Lb. Pkg. orange slices candy, cut up
2 Cups chopped pecans
1 Can (3 1/2 oz) shredded coconut
4 Cups sifted flour
1/2 Teaspoon baking soda
1 Teaspoon salt
3/4 Cup buttermilk
1 Teaspoon grated lemon rind
1 Teaspoon grated orange, rind
1/4 Cup lemon juice
1/2 Cup confectionery sugar
1/4 Cup orange juice
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating very well after each addition. Add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup flour. Soft remaining dry ingredients and add in 1/3’s alternately with milk, beating until smooth after each addition. Fold in fruit mixture. Spoon into a greased and floured 10” Tube pan. Bake at 300’F. for 2 1/2 hours.
Mix rind, juice and sugar well. Place cake on rack and pour icing over the top immediately after baking. When cool, remove the cake from the pan. Store in refrigerator a day before cutting. Cake keeps several weeks in refrigerator. if well wrapped.
Tip: Mother says to plan on making this a week early - It that takes long for the cake to ripen.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!