1 cup of margarine
1 3/4 cups of sugar
3 eggs
1 1/2 teaspoons of soda
1 teaspoon of salt
1 tablespoon of orange juice
3 cups of flour
1 teaspoon of vanilla
1 lb. of chopped dates
2 cups of chopped pecans
1 sm. bottle maraschino cherries and juice
1 tablespoons of grated orange rind
1 cup of buttermilk
Flour the dates, nuts and cherries with one cup and mix so fruit doesn't go to bottom of pan. Cream sugar and margarine and add unbeaten eggs one at a time. Vanilla goes in buttermilk. Soda goes in with salt and flour. Alternate flour mixture and liquid. Add fruit and nuts. Pour batter into well greased angel food tube pan or 3 loaf pans or salad rings. Bake at 325 degrees for 1 hour or until cake tests done. Have sauce ready and while cake is still warm, pour sauce over cake.
FOR THE SAUCE:
1 cup of orange juice (or orange and lemon juice mixed)
1/2 to 1 cup of sugar
1 cup of shredded coconut
Mix together and pour over cake.
1 3/4 cups of sugar
3 eggs
1 1/2 teaspoons of soda
1 teaspoon of salt
1 tablespoon of orange juice
3 cups of flour
1 teaspoon of vanilla
1 lb. of chopped dates
2 cups of chopped pecans
1 sm. bottle maraschino cherries and juice
1 tablespoons of grated orange rind
1 cup of buttermilk
Flour the dates, nuts and cherries with one cup and mix so fruit doesn't go to bottom of pan. Cream sugar and margarine and add unbeaten eggs one at a time. Vanilla goes in buttermilk. Soda goes in with salt and flour. Alternate flour mixture and liquid. Add fruit and nuts. Pour batter into well greased angel food tube pan or 3 loaf pans or salad rings. Bake at 325 degrees for 1 hour or until cake tests done. Have sauce ready and while cake is still warm, pour sauce over cake.
FOR THE SAUCE:
1 cup of orange juice (or orange and lemon juice mixed)
1/2 to 1 cup of sugar
1 cup of shredded coconut
Mix together and pour over cake.
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