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.