| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Fruits | 1 | Servings | ||
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 2 | c | Sugar |
| 4 | Eggs | |
| 4 | c | All-purpose flour |
| 1 1/2 | ts | Baking soda |
| 1 | c | Buttermilk |
| 1/2 | c | Fresh orange juice |
| 1 1/2 | c | Walnut halves |
| 1 1/2 | c | Pitted dates; chopped |
| 3/4 | c | Sliced candied cherries |
| 3/4 | c | Candied pineapple chunks |
| Grated peel of two oranges | ||
| 1/3 | c | Fresh orange juice |
| 1/3 | c | Sugar |
| 1 | fruitcake. |
INSTRUCTIONS
CAKE GLAZE In a large bowl, beat butter well with an electric mixer. Gradually add sugar, beating until fluffy. Beat in eggs one at a time. Sift together flour and baking soda. Alternately add buttermilk and orange juice to egg mixture, beating until smooth. Stir in nuts, dates, cherries, pineapple and orange peel. Pour into a well-buttered 10-inch tube pan with removable bottom. Bake at 300 degrees for 2 hours or until toothpick inserted in center comes out clean. Cool for 10 minutes. Meanwhile, combine glaze ingredients in small pan and boil for one minute. Remove the cake from the pan and place on a wire rack over cookie sheet or piece of aluminum foil. Pierce the top of cake with toothpick. Brush glaze generously on top and lightly on sides of cake. Cool cake completely. Note: For a different variation, substitute 1 cup chopped dried apricots and 1/2 cup currants for the candied cherries and pineapple. Yield: Posted to TNT Recipes Digest, Vol 01, Nr 920 by "Michael G. Sooter" <msooter@llion.org> on Jan 8, 1998
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