1 Cup (1/2 lb.) Butter
2 Cups sugar
5 Eggs
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.
Topping:
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.
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