Orange Fruitcake

By Cookie67

Ingredients

• 2 1/2 cups sifted cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup pitted dates
• 1 cup chopped walnuts
• 1 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 1 tsp baking soda
• 1 cup buttermilk
• 1 tsp vanilla extract
• Grated rind 2 oranges
• Juice of 2 oranges
• 1 cup sugar

Details

Servings 1

Preparation

Step 1

Preheat oven to 300 degrees or very slow and grease a 10-inch tube pan.

Sift flour, baking powder, salt together. Chop dates and walnuts fine, measure correct amount and stir together with several tbsp of the sifted flour mixture. Work butter or margarine until soft, then gradually work in sugar to make a smooth, creamy mixture. Add eggs one at a time and beat hard after each addition. Stir baking soda into buttermilk and mix into creamed mixture alternately with flour mixture. Add vanilla, dates, nuts, orange rind and mix well. Pour into cake pan and bake 1 hour and 20 minutes or until cake tester comes out clean when inserted in cake.

Meanwhile, boil orange juice and sugar together for 5 minutes. As soon as cake is removed from the oven (but still in its pan) pour hot sauce over the top of the hot cake. Cool completely before removing from pan. Delicious cut in thin slices and served plain. Ultra-delicious with a bit of whipped cream spooned on top. Keeps for 2 to 3 weeks if wrapped securely in foil or saran wrap and stored in the refrigerator. Freezes well.