Orange slice fruitcake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Orange slice candy, cut up |
| 2 | cups | Pecans, chopped |
| 8 | ounces | Dates, cut up |
| 1 | cup | Coconut; grated |
| 2 | cups | All-purpose flour, divided |
| 1 | cup | Butter |
| 1½ | cup | Sugar |
| 4 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Buttermilk |
| ¼ | cup | Orange juice |
| ¼ | cup | Lemon juice |
| ¼ | cup | Sugar |
| ¼ | cup | Butter |
Directions
Preheat oven to 300 degrees. Generously, grease and flour a tube pan; set aside. Mix together candy, pecans, dates, coconut and ¼ cup of the flour; set aside. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Stir in vanilla. Mix together baking soda, salt and remaining 1¾ cup flour; add alternately with buttermilk to the butter mixture. Add nut mixture; mix well. Pour batter into prepared pan and bake for 2 hours; remove from oven. For glaze: In small saucepan, combine orange juice, lemon juice, sugar and butter. Cook until sugar is dissolved. Spoon glaze over warm cake.