Saturday, October 2, 2010

Orange Juice Bundt Cake

13 oz. candied orange slices, chopped
8 oz. dates, chopped
3 oz. flaked coconut
2 c. nuts, broken into 1 c. flour
2 sticks butter
2 c. sugar
4 eggs, beaten
2-1/2 c. flour
1/2 tsp. baking soda
1/2 c. orange juice (or buttermilk)

Mix together the orange slices, dates, coconut and nuts, set aside.

In a mixing bowl cream together the butter, sugar and eggs. Combine the flour and baking soda, add to creamed mixture alternately with orange juice (or buttermilk). When mixed well, fold into the first mixture. Grease and flour a Bundt pan or 3 loaf pans.

Bake at 300°F for 2 hours or bake in 3 two lb. loaf pans. Check loaf pans after 1-1/2 hours with a toothpick to see if they are done.

Glaze: Mix together:

1 stick butter (1/4 lb)
6 tablespoons orange juice
2 cups sifted confectioners sugar

While cake is still hot poke holes and pour glaze over. Let stand for 10 minutes and then invert onto cake plate.

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