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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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If you're not a fan of fruitcake, you will be after trying this cake! By letting it stand overnight before serving, the fabulous flavors are really enhanced.Gail Sellers, Maiden, North Carolina Ingredients:
1 cup butter, softened |
1-3/4 cups sugar |
3 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
1 teaspoon orange juice |
1 teaspoon grated orange peel |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking soda |
2 cups chopped dates |
1-1/4 cups chopped red candied cherries |
1 cup chopped pecans |
topping: |
1 cup sugar |
1 cup orange juice |
4 teaspoons grated orange peel |
2 cups flaked coconut |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Combine the buttermilk, vanilla, orange juice and peel. Combine flour and baking soda; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Fold in the dates, cherries and pecans.
3. Pour into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. For topping, in a large saucepan, combine the sugar, orange juice and peel; cook and stir until sugar is dissolved. Stir in coconut; cook 1 minute longer. Slowly pour over warm cake. Let stand overnight. Yield: 12 servings.
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