Sunday, December 6, 2015

Orange Slice Fruitcake

I know...so many people do NOT care for fruitcake.

I'm in that same boat with you...if you're thinking the fruitcakes with all the dried fruit...very dry, etc. etc. 

No nasty dried fruit in this one!

This is a fruitcake you're sure to LOVE!

It has candy orange slices and lots of nuts, dates and coconut, so it not only is moist and sweet, it has crunch and is so flavorful. 

It's AH.MA.ZING! 

And it tastes better the longer it sets....and freezes so nicely. 

(hover over image to pin)

I made this cake a long time ago, then lost the recipe....and after talking with a friend about this recipe, she had it and gladly wrote it out for me. I wanted to be sure I add it to my blog so I can keep it forever. 

It bakes for 1-1/2 to 2 hours at 300, then it soaks in an orange juice glaze. 

I cut the orange slices with scissors for ease. 

It freezes great, so you can have it when company is coming over.
It does take a little while to thaw, but you could always cut the bundt cake
into 1/2 or 1/4's and then freeze. 

I cut it into smaller pieces to serve, just because it's heavy and rich..
and SOO FLAVORFUL!!!  I love the crunch of all the nuts! 

Do hope you'll give this one a try. Absolutely Mouth-Watering!


ORANGE SLICE FRUITCAKE 

1 c. butter (or margarine), room temperature
2 c. sugar
(I used 1-1/2)
4 eggs
3-1/2 c. self-rising flour**(see tip below) 
1/2 c. buttermilk
1 lb. orange candy slices
(wet clean scissors, cut candy into small pieces...
keep a glass of warm water nearby to dip scissors in...shaking off
excess water before cutting candies) 
2 c. chopped pecans or walnuts
1 (7 ozs) pkg. dates, chopped
1 c. flaked coconut

Glaze: 
1 c. orange juice
2 c. powdered sugar

Preheat oven to 300*.  Grease and flour a large bundt pan; set aside.

In large bowl, beat butter and sugar until blended well.  Add eggs, one at a time, blending well after each addition.  Blend in flour and buttermilk until smooth. Fold in orange slices, nuts, dates and coconut.  (Mixture will be very thick). Pour into prepared pan. Bake 1-1/2 to 2 hours, testing after 1-1/2 hours. Remove cake from oven when toothpick placed in the middle comes out clean. 

In small bowl, combine orange juice and powdered sugar; pour over hot cake while still in the pan.  Cool cake in pan for at least 30 minutes to an hour.
Turn out onto cake plate.  Cool completely. 

Cake has more flavor after being frozen for about a week. Wrap airtight in foil or in a seal-able container. Thawing takes some time, so plan ahead. 


**To make your own self-rising flour:
add 1-1/2 tsp. baking powder and 1/2 tsp. salt to a 
1 c. all purpose flour.  Now you're ready to bake!

Linked to Weekend Potluck



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