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Orange Slice Cake 2


3 1/2 cups flour, sifted
1/2 teaspoon salt
1 pound orange slice candy, cut up
8 ounces pitted dates, chopped
2 cups pecans, chopped
3 1/2 ounces flaked coconut
1 cup butter or margarine
2 cups sugar
4 eggs
1 teaspoon baking soda
1/2 cup buttermilk

TOPPING
1 cup orange juice
2 cups confectioners' sugar, sifted

Sift flour and salt; set aside. Combine orange slice candy, pitted dates, pecans and coconut; set aside. Beat butter until light. While beating, gradually add sugar. Beat eggs, then add to butter and sugar. Combine baking soda and buttermilk. Add alternating with flour mixture. Blend well after each addition. Add candy mixture, mixing well. Turn into a 10-inch tube pan that has been greased and floured. Bake for 1 hour and 45 minutes at 300 degrees. Remove from oven. Pour topping (below) over hot cake. Cool; refrigerate overnight before removing from pan.

TOPPING
Combine orange juice and sugar. Mix well.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.