Orange-Buttermilk Cake

Recipe Summary

Prep Time: 25 minutes
Bake Time: 1 hour, 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour, 40 minutes
Servings: 10-12

Ingredients

1 cup butter, softened
4 cups sugar, divided
4 large eggs
4 cups all-purpose flour, divided
1 tsp baking soda
1 1/2 cups buttermilk
1 (7-oz) package dried tropical fruit, chopped
1 cup chopped macadamia nuts, toasted
2 tsp grated orange rind
1 cup FLORIDA’S NATURAL Orange Juice
Garnish: sweetened flaked coconut

Directions

1. Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine 3 3/4 cups flour and baking soda; add to butter mixture alternately with buttermilk beginning and ending with flour mixture. Beat at low speed until blended after each addition.
3. Toss together fruit and remaining 1/4 cup flour; add nuts and orange rind. Stir fruit mixture into batter, and pour into a greased and floured 10" tube pan.
4. Bake at 350ºF for 1 hour and 10 minutes or until a long wooden pick inserted in center come out clean.
5. Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
6. Pierce cake evenly with a wooden pick, and gently run a knife around edge of pan to loosen sides. Pour glaze over warm cake. Let cool in pan on a wire rack. Invert cake onto a serving plate. Garnish, if desired.

Additional Information

Orange-Date-Nut Cake: Substitute 1 (8-oz) package sugared dates for dried fruit and pecans for macadamia nuts; proceed as directed.