Ethel’s Orange Cake

ETHEL’S ORANGE CAKE
(It is a moist, orange-ycross between bread and cake. Use the smaller amount of sugar for a less-
sweet fruit bread; the larger amount for an orange loaf cake.)

1 Cup butter 3 Cups white flour
1-2 Cups sugar 1 Cup flaked coconut
4 eggs 1 Cup chopped walnuts
1/2 Cup orange juice 8 ounces chopped dates
1 teaspoon baking soda

Grease well and lightly flour two 9 x 5 x 3 inch loaf pans. Preheat
oven to 300 degrees F.

In a large bowl cream butter and gradually beat in sugar. Add eggs one at
a time and beat well after each.

Sift together flour and baking soda. Stir the dry ingredients into the
butter mixture in three parts, alternating with the orange juice. Mix nuts,
coconut and dates and fold gently into batter.

Pour batter into greased pans and bake for 1 to 1-1/2 hours
or until golden brown. Mix together 1/2 Cup of orange juice and 1
Cup of powdered sugar and pour over cakes in pans while still hot. Cool in
pans on racks. Wrap in aluminum foil when cool and freeze if possible.

Makes two loaves.