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Wednesday, April 1, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Dana Prillaman
  • For the cake:
  • 2 cups sugar
  • 11â�„2 cup vegetable oil
  • 3 eggs
  • 1â�„4 cup orange juice
  • 1 tsp. cinnamon
  • 1â�„4 tsp. salt
  • 3 cups sifted all-purpose flour
  • 1 tsp. vanilla
  • 1 cup chopped nuts
  • 1 cup mashed sweet potatoes
  • 1 cup coconut
  • For the glaze:
  • 1 stick margarine
  • 11â�„2 cups sugar
  • 1â�„2 cup buttermilk
  • 1â�„2 tsp. soda
For the cake:
Preheat oven to 325 degrees.
Mix together the sugar, oil, eggs (beat one at a time before adding) and orange juice. Mix in the cinnamon, salt, flour and vanilla. Stir in the nuts, sweet potatoes and coconut. Pour into a greased tube pan and bake for 11�2 hours. Leave cake in the pan.

For the glaze:
Melt the margarine in a saucepan. Mix in other ingredients and bring to a rapid boil. Remove from heat and pour over the cake when it is just out of the oven. Let stand in the pan for one hour before removing.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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