** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat the oven to 300 F Generously grease and flour a tube pan; set aside.
2. Mix together the candy, pecans, dates, coconut and 1/4 cup of the flour; set aside.
3. Cream the butter and sugar until fluffy. Beat in the eggs, one at a time.
4. Stir in the vanilla. Mix together the baking soda, salt and remaining 1 3/4 cup flour; add alternately with the buttermilk to the butter mixture.
5. Add the nut mixture; mix well. Pour the batter into a prepared pan and bake for two hours; remove from the oven.
6. For glaze: In a small saucepan, combine the orange juice, lemon juice, sugar and butter.
7. Cook until the sugar is dissolved. Spoon the glaze over the warm cake.
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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Pecan, Oranges allergies.
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