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  • 1 cup butter
  • ¾ teas salt
  • 2 cups sugar
  • 5 eggs
  • 1 teas. Vanilla
  • 4 cups flour
  • ½ teas. Baking soda
  • ¾ cup buttermilk
  • 8oz pkg dates (chopped)
  • 2 cups pecans, chopped
  • 1-4oz. can shredded coconut
  • 1 lb. orange candy slices(diced)
  • 1 teas each grated orange & lemon rind
  • ¼ cup each orange juice &lemon juice
  • ¼ cup confectioners sugar


  • You will need a floured surface to dice orange is sticky, and I dust it so the pieces will mix around the batter.
  • Cream butter and sugar together. Beat in eggs one at a time. Add vanilla. In another bowl, mix dates, candy, nuts, and coconut with ¼ cup flour. Sift dry ingredients together in a third bowl. Alternately fold dry mix and buttermilk into creamed sugar in several portions. Fold in fruit/candy mixture. Spoon into well-greased and floured 10 in. tube pan. Bake 2 ½ hours at 300 degrees.
  • Mix last three ingredients when the cake is done. Pour on warm cake and cool in pan on a rack. Remove cool cake from pan and store airtight in cool place at least one day. Serve.
  • We cook this before camping trips and use it for breakfast. We also enjoy it in the winter, anytime! I joke that it would also make a great doorstop, because it is very heavy.

Categories: Dessert 
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