Orange Candy Slice Cake
|Butter/Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||3 Cup (48 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Orange candy sliced||2 Cup (32 tbs), chopped|
|Dates||10 Ounce, chopped (1 Package)|
|Nuts||2 Cup (32 tbs), chopped|
|Flour||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Orange juice||1 Cup (16 tbs)|
Cream butter & sugar; add eggs, one at a time, beating well after each addition.
Combine buttermilk & soda & add alternately with flour; beat well.
Dredge orange candy, dates and nuts in the 1/2 cup of flour.
Stir into cake mixture.
Bake in a well-greased and floured tube pan at 300 degrees for 1 1/2 hours, or until done.
Ice when you take it from the oven.
Combine and heat (do not boil) and pour over hot cake while still in pan.
Punch holes in cake to allow to penetrate cake.
Loosen from sides and remove from pan when cool.
Let cool overnight if planning to freeze it.