Dredge diced orange candy slices, dates, pecans and coconut with 1/4 cup flour. Cream the butter and sugar.
Beat in eggs, one at a time.
Add orange rind. Sift together flour, salt, and soda. Add to butter (sugar) egg mixture alternately with buttermilk. Add candy mixture.
Grease and put wax paper in 2 loaf pans.
Bake at 300\u00b0 for 1 1/2 hours.
Turn out and cool.
One batch also makes 7 mini pans.
Freezes well.
br>Mix chopped dates, chopped orange candy, chopped nuts and coconut in
Combine first 3 ingredients in a heavy large kettle.
Boil until it reaches soft ball stage.
Remove from heat.
Add orange candy melt and marshmallow cream.
Stir this up.
Add orange flavoring.
Stir well.
Pour into a large buttered cookie sheet.
Arrange the marshmallows on a piece of wax paper.
Microwave the yellow candy melts in either a decorating bag or plastic decorating bottle (I like using the decorating bottle). Randomly pipe blobs onto the top of the marshmallows. Allow to set.
Microwave the orange candy melts. Randomly pipe blobs on top of the marshmallows. Allow to set up a little, then affix a piece of candy corn.
If desired, insert lollipop sticks into the marshmallows.
Cut orange candy into small pieces into a bowl.
Add cup flour over pecans and candy.
Beat your eggs real good; add sugar, butter, cake flour and vanilla.
Then add flour and baking soda, then coconut, nuts and candy.
Spoon onto cookie sheet.
Bake at 325\u00b0 until light brown.
Cream butter with gr.
sugar, add eggs, one at a time.
Creaming well after each.
Dissolve soda in buttermilk.
Alternate butter mixture and 3 1/2 C flour.
Mix remaining 1/2 C flour with dates, candy pieces,& nuts.
Add to flour mixture with coconut.
Pour batter into 10 inch tube pan (greased& floured) Bake 250* for 3 hours.
Frost with Orange Candy Frosting.
NOTES: This cake may be kept in refrigerator two weeks if wrapped in foil or plastic.
Cream together sugar, oleo and eggs.
Sift together flour and soda.
(Use three cups in batter and reserve 1 cup for dusting candy, nuts and dates.)
Add to creamed mixture alternately with buttermilk.
Dust candy, nuts and dates with remaining 1 cup flour.
Add to batter with grated orange rind.
Mix well.
Cut orange slices in small pieces.
Cook rhubarb, sugar and candy all together for about 8 minutes or until it jells from a spoon.
Most of the orange candy will be dissolved.
Put in jars and seal with paraffin.
Cream butter and sugar; add beaten eggs, one at a time. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, reserving 1 cup flour.\tStir mixture after each addition;
add flavoring.
Stir reserved
flour
over
chopped fruits, candy and nuts.
Mix well;\tfold
into
cake
mixture. Place in floured and greased tube pan;
bake
at
300\u00b0
for
3 hours.
Mix orange juice and sugar;
pour
over hot cake while it is still in pan.
Cool cake thoroughly before removing from pan.
Cream oleo, sugar and eggs, one at a time. Add flour, alternately with milk. Add candy, dates, nuts and coconut.
Mix well. Mixture will be thick. Grease and flour tube pan.
Bake 2 1/2 hours at 250\u00b0. While cake is still warm, add glaze while still in pan.
Cream sugar and butter; add eggs, 1 at a time.
Add flour and milk.
Roll dates, nuts and candy (chopped) in flour.
Add coconut.
Pour in large tube pan or 4 large coffee cans and bake at 250\u00b0 for 2 to 2 1/2 hours.
Mix thoroughly, 1 cup orange juice (4 to 5 fresh oranges) and 2 cups confectioners sugar.
Pour over hot cake and let sit overnight.
Cut up candy slices and dates.
Add 1/2 cup of the flour. Toss to keep from sticking together.
Add nuts and coconut; mix well.
Cream butter.
Add sugar and beat well.
Add eggs, one at a time, beating well.
Combine soda with buttermilk.
Add alternately with flour; blend well.
Add candy mixture.
Cream butter and sugar until fluffy.
Add eggs, beating one at a time.
Add vanilla.
Mix dates, candy, coconut and nuts with 1/4 cup flour.
Sift remaining flour with baking soda and salt.
Fold sifted dry ingredients into creamed mixture, alternating with buttermilk.
Fold in fruit and nut mixture.
Spoon batter into well-greased and floured tube pan.
Bake at 300\u00b0 for 2 1/2 hours.
Cream butter and sugar together.
Add eggs, one at a time, beating well after each addition.
Add 1 cup buttermilk.
Mix well.
Add soda to remaining 1/2 cup buttermilk.
Add to egg mixture.
Combine salt and flour.
Stir into egg mixture.
Stir in dates, orange slices and nuts. Blend well.
Line a tube pan with well-greased brown paper.
Pour in batter.
Bake in preheated 275\u00b0 oven for 2 hours and 30 minutes.
Mix the dates, pecans, coconut and candy (coated with flour before cutting up).
Cream together the Crisco, oleo, sugar, eggs, salt and soda.
Add the 2 1/2 cups flour, alternating with buttermilk to the creamed mixture, then add the first mixture to all and mix well.
Bake in a greased and floured tube pan at 325\u00b0 for 1 to 1 1/2 hours.
Set aside.
Add yellow candy melts to one of the
ll the arrow with black candy melts and let set. Pipe
br>Place pink, white, and orange candy candy melts in separate microwave-safe
Cut orange slices into small pieces. Pour melted butter over brown sugar and beat. Add eggs, one at a time, beating after each addition. Sift flour, salt and baking powder together. Add dry ingredients a little at a time. Add vanilla, pecans and chopped orange slices. Spread in a [greased and floured] 9 x 13-inch pan. Bake at 350 degrees F. for about 30 to 40 minutes. Cool and cut into squares. Remove from pan.
Cream the butter and sugar.
Add eggs one at a time; beat well after each.
Reserve 1/2 cup of flour.
Add soda and salt to the other 2 1/2 cups.
Add vanilla to buttermilk.
Alternately add flour mixture and candy with reserved 1/2 cup flour (coat candy with this 1/2 cup flour).
Add candy, nuts, raisins and coconut to batter; mix well.
Bake in a 10-inch tube pan at 300\u00b0 for 45 minutes.
After cake is baked, leave in pan.
Punch holes in top of cake.