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Ingredients:

Cake

2 cups sugar
1 1/2 cups Wesson Oil
2 whole eggs
1 teaspoon salt
2 teaspoons vanilla extract
Juice of 1/2 lemon
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3 cups fresh peeled and chopped apples
1 cup nuts
1/2 cup chopped dates
1/2 cup Angel Flake coconut

Glaze

1 cup sugar
1/2 teaspoon baking soda
1 stick (1/2 cup) margarine
1/2 cup buttermilk
1 Tablespoon Karo syrup

Procedure:

For the cake, combine 2 cups of sugar, oil, eggs, salt, vanilla and lemon juice in a bowl and beat well. Add the flour, baking soda, nutmeg and cinnamon, and beat. Add the fruit, nuts, dates and coconut and stir well. Pour into a 10-inch stem (angel food) or Bundt pan, and bake at 325 degrees for 1 1/2 hours. Combine the glaze ingredients in a saucepan. Bring to a boil and cook for 3 minutes. Pour the glaze over the hot cake before removing the cake from the pan.