marsha-tbay
Well-known member
1 c butter
2 c brown sugar
4 eggs
3 c flour
1/2 tsp salt
1 tsp ea: cinnamon, allspice, cloves, nutmeg, soda
1-1/2 c buttermilk
1 c chopped raisins
1 c pitted dates
1 c chopped nuts
Filling:
2 c coconut
2-1/2 c sugar
2 tbsp flour
grated rind and juice of 2 lemons
1-1/2 c hot water
Cream butter and sugar. Add eggs, one at a time, beating well. Sift dry ingredients; add alternatley with buttermilk.
Dust raisins, dates and nuts with flour and fold in. Pour into 3 greased and floured 9" layer pans. Bake at 325 for 1 hour or until the cake leaves the sides of the pan. Let cool.
Mix coconut and sugar in saucepan. Add flour, grated lemon rind, juice and hot water. Cook over med heat until thickened. Cool slightly and put between layers.
from Gourmet Gallery cookbook
2 c brown sugar
4 eggs
3 c flour
1/2 tsp salt
1 tsp ea: cinnamon, allspice, cloves, nutmeg, soda
1-1/2 c buttermilk
1 c chopped raisins
1 c pitted dates
1 c chopped nuts
Filling:
2 c coconut
2-1/2 c sugar
2 tbsp flour
grated rind and juice of 2 lemons
1-1/2 c hot water
Cream butter and sugar. Add eggs, one at a time, beating well. Sift dry ingredients; add alternatley with buttermilk.
Dust raisins, dates and nuts with flour and fold in. Pour into 3 greased and floured 9" layer pans. Bake at 325 for 1 hour or until the cake leaves the sides of the pan. Let cool.
Mix coconut and sugar in saucepan. Add flour, grated lemon rind, juice and hot water. Cook over med heat until thickened. Cool slightly and put between layers.
from Gourmet Gallery cookbook