Combine 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 for 1 ½ 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.
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Can you tell me how many carbs this recipes has?
Thanks.