1 cup butter
1 1/2 cups white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 teaspoons lemon zest
1 cup raisins
1 1/2 cups pitted dates
2 cups flaked coconut
1 egg
1 cup white sugar
1 cup blueberries
1/2 cup butter
1 cup brown sugar
1/2 cup green candied fruit
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch pans.
In a large bowl, cream together the butter, white sugar, eggs, vanilla extract, flour, baking soda, baking powder, cinnamon, salt and lemon zest. Stir in the flour mixture, mixing just until incorporated. Mix in the raisins and dates. Pour batter into prepared pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the frosting: In a small saucepan, combine the blueberries, orange juice, orange sherbet and lemon sherbet; mix well. Transfer to the oven, stirring occasionally, until the mixture is light and fluffy. Spread over cooled cake.
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