 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
Unlike traditional fruitcake, with its dark color and dense texture, this fruitcake is light-colored and light-textured, flavored with orange, coconut, date, raisins and nuts. It was baked in a fluted cake pan to give it a different shape.Linda Ault, Newberry, Indiana Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 cup buttermilk |
1 cup flaked coconut |
1 cup golden raisins |
1 cup chopped dates |
1 cup chopped pecans |
2 tablespoons grated orange peel |
glaze: |
1/3 cup sugar |
3 tablespoons orange juice |
1 tablespoon grated orange peel |
Directions:
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.
2. 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.
3. 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.
|
|