DATE-NUT FRUITCAKE

Date-Nut Fruitcake image

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

Provided by Taste of Home

Time 1h45m

Yield 16 servings.

Number Of Ingredients 15

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

Steps:

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. , 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. , 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 : Calories 475 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 236mg sodium, Carbohydrate 70g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.