Orange Candy Cake 3-1/2 cups all-purpose flour 1 cup orange slice-shaped jelly candies, snipped (7 oz.) 2 tsp. baking powder 1/2 tsp. baking soda 1 cup butter 2 cups granulated sugar 4 eggs 1-1/3 cups buttermilk or sour milk* 3/4 cup chopped, toasted pecans 3/4 cup coconut 3/4 cup snipped, pitted dates 2 tsp. finely shredded orange peel 1 cup sifted powdered sugar 1/4 cup orange juice Powdered sugar -------------------------------------------------------------------------------- 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 Note: To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let the mixture stand for 5 minutes before using it in the recipe. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page