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Orange Candy Cake

Author Lavina Harper from Honolulu Star Bulletin. Wednesday, March 7, 1970 E-10

Ingredients

  • 1 cup butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp baking soda
  • 1/2 cup buttermilk
  • 4 cups unsifted all-purpose flour
  • 1 14 oz box dates cut into small pieces (or can use 2 cups raisins)
  • 1 pound orange candy slices, cut into small pieces
  • 2 cups chopped nuts
  • 1 cup flaked coconut
  • 1 cup reconstituted fresh or frozen orange juice
  • 1 cup unsifted confectioner's sugar

Instructions

  1. Cream butter with granulated sugar.

  2. Add eggs, one at a time, creaming well after each.

  3. Dissolve soda in buttermilk; then alternately add to creamed mixture with 3 1/2 cups of the flour.

  4. Mix remaining 1/2 cup flour with dates, candy pieces and chopped nuts.

  5. Add to the batter with the coconut.

  6. Pour batter into 10 inch tube pan that has been greased and floured on the bottom and sides.

  7. Bake at 250 degrees for 3 hours or until cake springs back when lightly pressed.

  8. Meanwhile, combine orange juice and confectioner's sugar.

  9. Mix well.

  10. Immediately pour over hot cake in pan.

  11. Let stand overnight in pan; then remove from pan and slice to serve.

  12. Cake may be wrapped in aluminum foil or plastic wrap and stored in regrigerator for about 2 weeks.