1 c Butter
2 c Sugar
5 Eggs
1 tb Vanilla
1 pk (8 oz) dates; cut up
1 pk (1 lb) candy orange slices;
-cut up well
2 c Pecans; chopped
1 cn (4 oz) shredded coconut
4 c Flour
1/2 ts Baking soda
1 ts Salt
3/4 c Buttermilk
-LEMON SYRUP-
1 ts Grated lemon peel
1 ts Grated orange peel
1/4 c Lemon juice
1/4 c Orange juice
1/2 c Powdered sugar; well sifted
Cream butter and sugar till light and fluffy. Beat in eggs, one at a time.
Add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup flour. Sift
remaining flour with baking soda and salt. Alternately fold into creamed
mixture with buttermilk. Fold in the date mixture. Spoon into well greased
and floured 10″ tube pan. Bake in slow oven 300? 2 1/2 hours. (Don’t rush a
good thing!) Remove cake from oven and at once pour on the Lemon Syrup. Set
pan on rack and let cool well. When the cake is thoroughly cooled, remove
it from the pan. Wrap snugly in aluminum foil and refrigerate 1 day or
longer before serving. The flavors blend during the refrigeration and the
cake slices more easily.
Lemon Syrup: Mix together grated lemon peel, grated orange peel, lemon and
orange juice and the powdered sugar till smooth. Tootie’s Note: I love
lemon, as most of you know. I used this recipe and used lemon slices
instead of orange slices, it was wonderful. I want to change the
ingredients a little and try lime slices, we shall see!
Yields
12 Servings
