Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 2 cups sugar

  3. 4 eggs

  4. 3-1/2 cups all-purpose flour

  5. 1 teaspoon baking soda

  6. 1/2 cup buttermilk

  7. 1 cup flaked coconut

  8. 1 cup golden raisins

  9. 1 cup chopped dates

  10. 1 cup chopped pecans

  11. 2 tablespoons grated orange peel GLAZE:

  12. 1/3 cup sugar

  13. 3 tablespoons orange juice

  14. 1 tablespoon grated orange peel

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange peel. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange peel. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely. Yield: 16 servings.


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