A rich and delicious date and walnut cake with the addition of coconut and chopped candied orange bits.
My mother made this every Christmas since the 1960's. A few slight differences - her recipe called for pecans instead of walnuts, 2 tablespoons of grated orange peel, and only 8 oz. of dates; it was baked at 325. She always used a large (16 x 5 x 5) loaf pan. In recent years, I've been the one who bakes it each December. The cake always collapsed when the glaze was poured over it, so a couple of years ago, I tried heating the glaze in the microwave first. It works! The cake remains full size. - 05 Dec 2009 (Review from Allrecipes US | Canada)
Delicious..... Had it first hand and Glenda was kind enough to share the recipe. - 21 Feb 2013 (Review from Allrecipes US | Canada)