Orange Slice Fruit Cake

A wonderfully rich and moist fruitcake, packed with chewy orange slice candies, dates, coconut, and pecans. This dense cake is baked low and slow in a tube pan and soaked in a sweet orange juice glaze.

Author

Unknown

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Recipe

Measurements	Ingredients
For the Cake:
1 lb (29 oz size mentioned)	Orange Slice Candy, cut in small pieces
1 (8-10 oz) package	Dates, chopped
2 cups	Pecans
1 cup	Coconut
3 1/2 cups	Sifted Flour
1 cup	Crisco or Oleo, softened
2 cups	Sugar
4	Eggs
1/2 cup	Buttermilk
1 teaspoon	Baking Soda
2 tablespoons	Grated Orange Rind
For the Glaze:
1 cup	Fresh Orange Juice
2 cups	Powdered Sugar

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Instructions

1. Preparation: Preheat the oven to 325°F. Generously grease and flour a large tube pan.
2. In a very large bowl, combine the cut-up orange slice candy, chopped dates, pecans, and coconut. Add ½ cup of the flour and toss until all the fruit and nuts are well coated.
3. Mix Batter: In a separate large bowl, cream together the softened Crisco/oleo and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. In a small bowl, stir the baking soda into the buttermilk.
5. Alternately add the remaining 3 cups of flour and the buttermilk mixture to the creamed mixture, beginning and ending with the flour. Stir in the grated orange rind.
6. Combine: Pour the batter over the floured fruit and nuts. Using a sturdy spoon or your hands, mix thoroughly until everything is well combined. The batter will be very thick.
7. Bake: Spoon the batter into the prepared tube pan, packing it down gently. Bake for 1 ½ to 2 ½ hours. The cake is done when a long wooden skewer inserted deep into the center comes out clean.
8. Glaze: While the cake is still hot and in the pan, mix together the fresh orange juice and powdered sugar to make a glaze. Poke holes all over the top of the hot cake with a skewer and slowly pour the glaze over it, allowing it to soak in.
9. Let the cake cool completely in the pan before removing.

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