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Serves/Makes:1 angel food cake pan
- 3-1/2 cups (825 ml) flour
- 1/2 tsp (2 ml). salt
- 1 lb (.5 kg). candy orange slices, chopped
- 1 lb (.5 kg). pitted dates, chopped
- 2 cups (475 ml) walnuts or pecans, chopped
- 1 3-1/4 oz (91 grm). can or 1 cup (225 ml) coconut(flaked)
- 1 cup (225 ml) butter
- 2 cups (475 ml) sugar
- 4 eggs
- 1 tsp (5 ml). soda
- 1/2 cup (125 ml) buttermilk
- 1 cup (225 ml) orange juice
- 2 cups (475 ml) powdered sugar
- Mix together flour and salt.
- Combine candy orange slices, pitted dates, walnuts or pecans and coconut.
- 1/2 Add of the flour mixture and mix well.
- Cream 1 cup (225 ml) butter and 2 cups (475 ml) of sugar.
- Add 4 eggs, one at a time.
- Combine 1 tsp (5 ml) soda and 1/2 cup (125 ml) of buttermilk.
- Add milk and flour mixture alternately and blend after each addition.
- Add candy mixture and mix well.
- Bake at 300 degrees (150 C.) for one hour and 45 minutes in a large angel food cake pan that has been well greased. It may take longer to bake. Test with a toothpick.
- Combine 1 cup (225 ml) orange juice and 2 cups (475 ml) powdered sugar for glaze.
- As soon as cake is removed from oven, pour glaze mixture over the top.
- Store cooled cake in refrigerator overnight before removing from pan.
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