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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Can use sweetened flaked coconut for garnish. Ingredients:
1 cup butter, softened |
4 cups sugar, divided |
4 large eggs |
4 cups all-purpose flour, divided |
1 teaspoon baking soda |
1 1/2 cups buttermilk |
1 (7 ounce) package dried tropical fruit, chopped |
1 cup chopped macadamia nuts, toasted |
2 teaspoons grated orange rind |
1 cup orange juice |
Directions:
1. Beat butter at medium speed with an electric mixer until fluffy.
2. Gradually add 2 cups sugar, beating well.
3. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine 3 3/4 cups flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
5. Toss together fruit and remaning 1/4 cup flour; add nuts and orange rind. Stir fruit mixture into batter and pour into a greased and floured 10-inch tube pan.
6. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
7. Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
8. Pierce cake with a wooden pick and gently run a knife around edge of pan to loosen sides. Pour glaze over warm cake. Let cool in pan on a wire rack.
9. Invert cake onto a serving plate.
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