Show f i V i l Li I. I F Yr x r ry y r r u o ORANGE CANDY CAKE CAFE If you love baking you'll prize the recipe for Orange Candy Cake which has orange candy slices as a surprise Most homemade cakes begin begin begin be be- gin with a trip to the supermarket supermarket supermarket super super- market shelves where the baking staples like flour sugar and baking soda are all lined up in neat little rows Not so with the Orange Candy Cake your expedition expedition expedition tion will begin at the candy section where you'll find the orange candy slices that are this cakes cake's most unusual in in- in THE ORANGE candy andy slices are only part of the goodies that go into this rich butter cake a masterpiece of the home baking art Dates and nuts add their richness too as does Bakers Baker's Angel Flake COCO Coconut This is not a speedy cake to make cutting up updates updates updates dates and candy slices admittedly admittedly ad ad- takes takeS' time and the cake bakes at a low temperature temperature temperature tem tem- for several hours But the resulting cake is truly delicious and its it's so rich and moist that its keeping keeping keeping keep keep- ing quality is exceptional While on the subject of oC cakes with unique ingredients ingredients ingredients ingred ingred- have you ever tried a Vanilla Wafer Cake No flour Jour at all is used in this cake merely packaged vanilla vanilla vanilla van van- illa wafer crumbs Like the Orange Candy Cake its it's one of oC those rich moist cakes of oC which men are so fond ORANGE CANDY CAKE 1 cup butter 2 cups granulated sugar 4 eggs 1 teaspoon baking soda c cup buttermilk 4 cups purpose all-purpose flour 1 box 14 oz dates cut into small pieces 1 pound orange candy slices cut into small pieces 2 cups chopped nuts 1 cup flak f flaked coconut 1 cup fresh orange juice 1 cup confectioners confectioner's confection confection- ers er's sugar CREAM butter with granulated granulated granulated gran gran- sugar Add eggs one oneat oneat oneat at a time creaming well after each Dissolve soda in buttermilk then alternately add to butter mixture with 3 i cups of the flour Mix Mit remaining M k cut flour with dates candy pieces and chopped chopped chopped chop chop- ped nuts Add to flour mixture with coconut Pour batter into inch 10 tube pan that has been ingredient Flaked coconut and dates add richness to the cake The moist texture assures good keeping quality greased and floured on bottom bottom bottom bot bot- tom and sides Bake at degrees for Cor 3 hours or until cake springs back when lightly lightly lightly light light- ly pressed Meanwhile combine orange juice and confectioners' confectioners sugar and mix well Immediately pour over hot cake in pan Let stand overnight in pan then remove from pan and slice to serve NOTE Cake may be wrapped wrapped wrap wrap- ped in aluminum foil oil or plastic plastic plastic plas plas- tic wrap and stored in refrigerator refrigerator refrigerator re re- re- re for about two weeks LEMON BUTTER BUTIER FROSTING 3 tablespoons milk 1 tablespoon butter 2 cups about confectioners' confectioners sugar r 1 tablespoon lemon juice 1 teaspoon grated lemon rind optional Heat together m milk lk and butter Remove from heat and gradually add part of the sugar stirring until smooth Then add lemon juice and rind stirring con con- Blend in remaining sugar stirring until smooth and of proper spreading con con- Makes about 1 cup enough to cover top and sides of oC one inch 10 tube cake VANILLA WAFER CAKE 4 3 cup margarine 1 1 I cups sugar 6 eggs 3 cups vanilla wafer waCer crumbs 12 oz oze package l 2 cup milk 1 cup chopped pecans third one cups a about b o 0 u t flaked coconut Lemon Butter Frosting CREAM margarine Gradually Gradually Gradually Grad Grad- add sugar cream until light and fluffy Add eggs one at a time beat well after each addition Alternately Alternately Alternately Alter Alter- fold in crumbs and milk Stir In nuts and coco coco- nut Batter may appear curdled Spoon into inch 9 tube pan which has been greased greas greas- ed floured and lined on bottom bottom bottom bot bot- tom with wax paper Evenly spread batter in pan pari Bake at de degrees rees for 1 hour and 10 minutes Cool cake in pan 10 minutes then remove from Crom pan remove wax paper and finish cooling on rack Frost Store in refrigerator in covered covered covered cov cov- ered container or wrap in soaked rum-soaked cloth cheese-cloth before before before be be- fore storing Alternate Baking Pan This cake may also be baked in a 13 by inch 9 pan for 45 minutes minutes min min- utes to 50 minutes |