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Date-Nut Fruitcake

Total Time

Prep: 20 min. Bake: 1 hour 25 min. + cooling

Makes

16 servings

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

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup golden raisins
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 2 tablespoons grated orange zest
  • GLAZE:
  • 1/3 cup sugar
  • 3 tablespoons orange juice
  • 1 tablespoon grated orange zest

Directions

  1. 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 zest.
  2. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack.
  3. In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange zest. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely.

Nutrition Facts

1 slice: 475 calories, 20g fat (10g saturated fat), 84mg cholesterol, 236mg sodium, 70g carbohydrate (45g sugars, 3g fiber), 6g protein.

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