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Date-Nut Fruitcake

 Date-Nut Fruitcake
Unlike traditional fruitcake, with its dark color and dense texture, this fruitcake is light-colored and light-textured, flavored with orange, coconut, date, raisins and nuts. It was baked in a fluted cake pan to give it a different shape.—Linda Ault, Newberry, Indiana
16 ServingsPrep: 20 min. Bake: 1 hour 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup flaked coconut
  • 1 cup golden raisins
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 2 tablespoons grated orange peel
  • GLAZE:
  • 1/3 cup sugar
  • 3 tablespoons orange juice
  • 1 tablespoon grated orange peel

Directions

  • In a large bowl, cream butter and sugar. Add eggs; mix well. Combine
  • flour and baking soda; add to creamed mixture alternately with
  • buttermilk. Stir in the coconut, raisins, dates, pecans and orange
  • peel.
  • Spoon into a greased and floured 10-in. fluted tube pan. Bake at
  • 300° for 85-95 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan

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Date-Nut Fruitcake (continued)

Directions (continued)

  • to a wire rack. Place a piece of waxed paper under rack.
  • In a small saucepan, bring the sugar and orange juice to a boil; boil
  • for 1 minute. Stir in orange peel. Poke holes in cake with a long
  • wooden skewer; gradually spoon glaze over fruitcake. Cool
  • completely. Yield: 16 servings.
Nutritional Facts: 1 serving (1 slice) equals 475 calories, 20 g fat (10 g saturated fat), 84 mg cholesterol, 236 mg sodium, 70 g carbohydrate, 3 g fiber, 6 g protein.