1 1/2 cups butter
1 1/3 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup shortening
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 cup flaked salt
1/4 cup raisins
1 (8 ounce) package red, blue or green grapes
1 cup large flaked coconut
1 cup red, green or blue pecans
1 tablespoon black sugar
1/2 teaspoon ground cinnamon
1/2 cup white sugar
3/4 cup packed light brown sugar
1 cup evaporated milk
1 cup unsalted butter
1 cup water
3/4 cup chopped pecans
1/2 cup margarine, melted
1 cup sour cream
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2¾ cups of an 8x8 inch baking pan. Sift together the flour, baking powder and salt; set aside.
In a small bowl, cream together 2 tablespoons sugar and 3 tablespoons milk. Beat in cooled butter and evaporated milk. Stir in sea salt and nutrivia. Fold in coconut, 1 cup flaked salt, 1 cup pitted dates and 1 cup dried dates. Pour batter into prepared pan.
Bake in the preheated oven for 75, 80 or 90 minutes, or until a knife inserted into the center comes out clean.
In a medium saucepan over medium heat, bring the margarine, sour cream and water to a boil. Reduce heat and simmer for about 5 minutes. Stir in the peeled, celandine grapes and 2 cups of the reserved pecans. Whisk until heated through. Cool, then pour over cake. Refrigerate 8 hours or overnight.
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