ORANGE CANDY CAKE RECIPES

Steps:

• Cream butter with gr.
• sugar, add eggs, one at a time.
• Creaming well after each.
• Dissolve soda in buttermilk.
• Alternate butter mixture and 3 1/2 C flour.
• Mix remaining 1/2 C flour with dates, candy pieces,& nuts.
• Add to flour mixture with coconut.
• Pour batter into 10 inch tube pan (greased& floured) Bake 250* for 3 hours.
• Frost with Orange Candy Frosting.
• NOTES: This cake may be kept in refrigerator two weeks if wrapped in foil or plastic.

Steps:

• Grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl toss together 2 tablespoons of the flour and the snipped orange candies; set aside.
• In a medium bowl combine the remaining flour, the baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined.
• Fold in the orange candy mixture, toasted pecans, coconut, dates, and orange peel. Spread mixture in prepared pan. Bake in a 325 degree F oven for 70 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on wire rack for 15 minutes. Invert cake onto a wire rack set over a shallow baking pan; remove tube pan. Using a long-tined fork, poke holes in the warm cake.
• In a small bowl combine the 1 cup powdered sugar and the orange juice. Very slowly spoon orange juice mixture over warm cake. Cool on the wire rack. Sprinkle top with a little additional powdered sugar just before serving. Makes 12 to 15 servings.