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1 c. chopped dates
1 c. chopped pecan nuts
1 c. sugar
4 whole eggs
1/2 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. vanilla

Beat eggs, add sugar and sifted dry ingredients. Stir in vanilla, dates, and nuts. Mix well. Bake in 8 x 12 inch pan for 30 minutes at 350 degrees or until golden brown. Let cool until cold (or may be baked the day before).


8 lg. oranges
3 lg. bananas
1/4 c. sugar (add more if oranges aren't sweet enough)
1 pt. whipping cream
1 c. coconut

Peel 5 of the oranges, cut up in small pieces, juice and all in medium size bowl. Add cut up bananas and sugar. (Let stand 5 minutes.) Have your prettiest large cake plate ready, cut cake in 3 equal parts. Take one part and break in tiny pieces on your cake plate. Add 1/2 of your orange mixture over cake pieces. Take 1 more piece of the cake and break into small pieces. Add the rest of the orange mixture over the cake. Add the last piece of cake in tiny pieces. Press with hands to make it round and firm.

Whip the cream. Add 3 tablespoons of sugar, 1 teaspoon vanilla and stir until nice and smooth. Cover your cake until perfectly white. Sprinkle 1 cup of coconut over all.

Section 3 large oranges and place as a star on top, also some orange leaves. Put a ring of orange pieces around the bottom of the cake and orange leaves, too, for decoration.

Put in ice box 2 to 3 hours before serving. It can be made the day before. Serves 16. Keep in ice box at all times. Also, covered after first use. May be kept for several days.

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