Orange Slice Cake
|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||4 , well beaten|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Candied orange slice||1 Pound, cut small|
|Dates||1 Cup (16 tbs), chopped fine|
|Pecans||2 Cup (32 tbs), chopped fine|
|Flaked coconut||1 1⁄3 Cup (21.33 tbs)|
Cream butter and sugar; add eggs and buttermilk.
Sift together flour, salt and baking soda.
Combine with fruit and nuts and then add to creamed mixture mixing by hand.
Pour into greased and floured long angel-food pan or 4 1/2x18.
Bake 2 hours at 300°.
Remove from oven to cooling rack.
Score top generously with fork tines.
Pour topping on hot cake.
Then store in refrigerator overnight.
Remove from pan and slice very thin.
Serving size: Complete recipe
Calories 9576 Calories from Fat 4011
% Daily Value*
Total Fat 468 g720.7%
Saturated Fat 203.4 g1017.1%
Trans Fat 0 g
Cholesterol 1329.7 mg443.2%
Sodium 2108 mg87.8%
Total Carbohydrates 1302 g434.1%
Dietary Fiber 69.5 g278%
Sugars 802.7 g
Protein 113 g225.6%
Vitamin A 135.2% Vitamin C 8.8%
Calcium 51.1% Iron 201.2%
*Based on a 2000 Calorie diet