3 3/4 oz. shelled pecans
16 oz. maraschino cherries
1 or 2 pkg. dates (8 oz. pkg.)
3 cans Baker's Premium shred
4 c. self-rising flour
2 sticks butter or 1/2 lb.
6 c. sugar (plain sugar)
4 eggs (large)
1 1/3 c. buttermilk (add more
if needed for consistency)
1 tsp. soda
2 c. orange juice, sweetened
1 box (1 lb.) confectioners
1/8 tsp. salt
Pour 4 cups of sugar into bowl. Add 2 cups of orange
juice, stirring often. Place bowl on stove burner, using pilot
light only. Be sure not grainy. Mix pecans, cherries, dates
and coconut with 1 cup flour. Chop nuts, dates and cherries;
dates 1/2-inch squares and nuts 1/4-inch or less. Leave enough
pecans, cherries and 1 can of coconut to garnish top of cake.
Break 4 eggs; separate whites from yolks. Place egg
whites into mixer bowl and beat. Set egg whites aside. Place
4 egg yolks, 1/2 pound butter, 2 cups of sugar and 1 level
teaspoon of soda into bowl. Mix well. Add 3 cups of flour and
1 1/3 cups buttermilk, stirring well. Add more buttermilk to
obtain a paste-like consistency. Add floured fruit to batter.
Mix thoroughly. Fold in egg whites.
Grease and flour cake pan. Pour mix into cake pan;
settle by slightly jarring cake pan. Place in a 325 degrees oven.
Bake for 4 hours. Remove cake from oven. Punch a series of
small holes in cake with an icepick or other small instrument.
Holes should be about 3-inches apart around cake. Remove
premixed orange juice from stove and pour slowly over cake.
Allow to soak into cake for 30 minutes or more. Remove cake
Mix confectioners sugar and small amount of orange juice
with 1/8 teaspoon salt. Spread over cold cake. Use remaining
can of coconut to spread over top of cold cake. Cut remaining
cherries in half and, alternating with pecans, place around top
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