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Categories:
butter sugar eggs buttermilk vanilla orange juice orange zest all-purpose baking soda dates red candied cherries pecans sugar orange juice orange zest coconut
Viewed: 116 - Published at: 6 years agoIngredients
- 1 cup butter, softened
- 1-3/4 cups sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice
- 1 teaspoon grated orange zest
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 2 cups chopped dates
- 1-1/4 cups chopped red candied cherries
- 1 cup chopped pecans
- 1 cup sugar
- 1 cup orange juice
- 4 teaspoons grated orange zest
- 2 cups sweetened shredded coconut
Method
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Combine the buttermilk, vanilla, orange juice and zest. Combine flour and baking soda; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Fold in the dates, cherries and pecans.
- Pour into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- For topping, in a large saucepan, combine the sugar, orange juice and zest; cook and stir until sugar is dissolved. Stir in coconut; cook 1 minute longer. Slowly pour over warm cake. Let stand overnight.
