Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 cup butter, softened
â€¢1-3/4 cups sugar
â€¢1 cup buttermilk
â€¢1 teaspoon vanilla extract
â€¢1 teaspoon orange juice
â€¢1 teaspoon grated orange peel
â€¢3 cups all-purpose flour
â€¢1-1/2 teaspoons baking soda
â€¢2 cups chopped dates
â€¢1-1/4 cups chopped red candied cherries
â€¢1 cup chopped Diamond of California® Pecans
â€¢1 cup sugar
â€¢1 cup orange juice
â€¢4 teaspoons grated orange peel
â€¢2 cups flaked coconut
â€¢In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
â€¢ Combine the buttermilk, vanilla, orange juice and peel. Combine flour and baking soda; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Fold in the dates, cherries and pecans.
â€¢ Pour into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
â€¢ For topping, in a large saucepan, combine the sugar, orange juice and peel; cook and stir until sugar is dissolved. Stir in coconut; cook 1 minute longer. Slowly pour over warm cake. Let stand overnight. Yield: 12 servings.