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| ORANGE SLICE CAKE | |
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Cake: 1 (16 oz.) bag orange candy slices 1 (16 oz.) box dates, diced 3 1/2 c. all-purpose flour 1 c. butter 2 c. sugar 4 eggs 1/2 c. buttermilk 1 tsp. baking soda 2 c. pecans, chopped 1 (10 oz.) can coconut Cut orange slices and dates into small pieces. Roll in 1/2 cup flour to coat. Cream butter and sugar. Add eggs one at a time. Mix well. Add baking soda to buttermilk, then add flour and buttermilk to mixture. Add nuts, candy pieces and dates. Stir in coconut. Grease and flour 10-inch tube pan. Add cake mixture. Bake at 250°F for 2 1/2 hours. Sauce: 1 c. orange juice 2 c. 4x sugar While cake is still hot, make sauce of orange juice and sugar. Pour over top and sides of cake, using all of the sauce. Let set in pan overnight. If cake is hard to get out, put the cake on a cake rack, turn the cake upside down and lay a moist (but not wet) hot dish towel on the pan. The cake can be easily removed from the pan without any trouble. | |
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recipe reviews #163913
Selah Earel (Florida) says:
I have made this for Christmas and New Years. It is very delicious. I wrap mine in clean white cloth and once a week for 6 weeks, I pour apricot brandy slowly over it not to the point of drenching the cake but just enough to saturate the top. Then I put it in a tin container I use to keep it tightly enclosed. Delicious is the only word to describe this cake.
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