Recipe - Orange Candy Cake

1 cup Butter
2 cup Sugar
5 Eggs
1 tablespoon Vanilla
1 pack (8 oz) dates; cut up
1 pack (1 lb) candy orange slices;
cut up well
2 cup Pecans; chopped
1 cn (4 oz) shredded coconut
4 cup Flour
One half teaspoon Baking soda
1 teaspoon Salt
Three fourths cup Buttermilk

LEMON SYRUP
1 teaspoon Grated lemon peel
1 teaspoon Grated orange peel
One fourth cup Lemon juice
One fourth cup Orange juice
One half cup 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 One fourth 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 One half 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!

Recipe by: Tootie's Special Recipe Collection

Posted to TNT Recipes Digest, Vol 01, Nr 961 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 24, 1998