Mrs. Lacy Hearn
- 1 cup butter
- 2 cups sugar
- 5 eggs
- 1 Tbsp vanilla
- 1 (8 oz) package dates, cut up
- 1 (1 lb) package orange slices, cup up
- 2 cups pecans, chopped
- 14 oz can coconut
- 4 cups sifted flour
- 1/2 tsp baking soda
- 3/4 cup buttermilk
Cream butter and sugar until fluffy, beat in eggs one at a time, add vanilla. Mix dates, candy, coconut and nuts with 1/4 cup flour. Sift remaining dry ingredients alternately fold them into creamed mixture with buttermilk. Fold in fruit and nuts mixture. Spoon into well greased and floured 10 inch tube pan.
Bake in slow oven, 300°, for 2 1/2 hours.
Remove cake from oven and pour on a syrup of:
- 1 Tbsp. grated orange peel
- 1 Tbsp. lemon peel, grated
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1/2 cup confectioners sugar
Cook cake on rack, then remove from pan.
