3 � C. sifted flour
� tsp. Salt
1 lb. Orange candy slices cut into small pieces
8 oz. Pitted chopped dates
2 C. chopped walnuts or pecans
3 � oz. Canned coconut (Angel Flake)
1 C. butter or margarine
2 C. sugar
4 eggs
1 tsp. Baking soda
� C. buttermilk
Glaze:
1 cup frozen orange juice concentrate, thawed
2 cups sifted powdered sugar
Combine and set aside.
Cake directions:
Sift together flour and salt and set aside. Combine the orange candy slices, dates, nuts, coconut and � cup of the flour mixture. Mix well and set aside. In electric mixer combine butter, and sugar on low speed. Add 1 egg at a time and beat on low. In a cup combine baking soda and buttermilk. Alternately add flour and buttermilk mixtures blending well after each addition. Stir in candy mixture by hand. Pour into a 10 inch tube pan which has been greased and floured. Bake in a 300 degree oven for 1 hour 40 min. Remove from oven and immediately pour glaze over the top of the cake. When cooled, place pan in refrigerator over night before removing from pan. This can be made in 2 loaf pans.
1 cup margarine ,softened 1 1/2 tsp. cinnamon
3 cups sugar 1/2 tsp. cloves
3 eggs 1/2 tsp. nutmeg
1 tsp. vanilla extract 1 Tbsp. baking powder
1 (16 oz.) can solid pack pumpkin 1 1/2 tsp. baking soda
3 cups all purpose flour 1/2 tsp. salt
In mixing bowl, cream margarine and sugar.
Add eggs and vanilla, mix well.
Add pumpkin and mix well.
Combine all dry ingredients. Stir into mixture above just until moist.
Pour into two greased 9x5x3 inch loaf pans.
Bake at 350 degrees for 1 hour or until toothpick comes out clean.