1 cup butter
4 eggs
1/2 cup Buttermilk
1 teaspoon baking soda
You’ll add the 1 tsp baking soda to the buttermilk, stir till it’s dissolved.
1 lb. chopped dates ( sugared)
1 lb. orange slice candy. ( slice into pieces.)
2 cups ruff chopped nuts ( I use pecans)
2 cups coconut
2 cups sugar
3 1/2 cups all purpose WhiteLily Flour
Cream butter and sugar until really smooth.
Add eggs one at a time and mix after each one
Stir the baking soda into the buttermilk until desolved. Now add this to the batter.
Place the flour into a LARGE bowl add the dates , orange slice candy , nuts, and coconut into the dry flour. Mix with a big spoon. Coating each piece.
Now add the creamed mixture into the bowl of flour mixture. Stir with a big spoon mix by hand. Makes a stiff dough.
Grease and flour a tube pan. ( I use parchment paper too. )
Cook at 250 degrees for 2/12 to 3 hours
When you take it out of the oven leave it in the pan and poke skinny holes in the cake so that the glaze goes down in the holes while the cake is still warm.
I let mine sit out all night to cool slowly.
Glaze —1 cup regular sugar then add just enough orange juice to make a thick syrup.
( I heat mine stirring until the syrup in formed )
Just a minute or two.
Next morning take the cake out of the pan and paint the sides of the cake with more orange syrup. This keeps the cake from drying out.
Brenda Gantt – I’ve made this for many years. It’s a family tradition. It’s Gonna Be Good Y’all