Ingredients
1 c. margarine
2 c. sugar
4 eggs
1/2 c. buttermilk
1 can Angel Flake coconut
1/2 lb. dates
1 lb. orange slice candy
2 c. nuts (pecans)
1 tsp. soda
3 1/2 c. plain flour
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
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Cut orange slices and dates in small pieces. Chop nuts and coat all with flour. Cream butter and sugar until fluffy. Add eggs, one at a time. Dissolve soda in buttermilk. Add flour and milk alternately, beginning and ending with flour. Add coconut, nuts, candy and dates. Mix thoroughly with hands or wooden spoon. Pour into tube pan. Bake at 350° for 2 to 2 1/2 hours. Remove from oven and pour a syrup of 1 cup fresh orange juice and 2 cups of powdered sugar over hot cake. Let stand until completely cold before removing from pan.