Sugar Plum Fruit Cake  

1 3/4 cup sugar

3/4 cup "real" butter

4 eggs, beaten

3/4 cup buttermilk

1 tsp orange extract

1 tbsp lemon juice

1 (3 1/2 oz) can coconut (Angel flake, recommended)

8 oz chopped dates, chopped fine

1 cup orange candy slices, chopped fine

1 1/2 cups chopped pecans

4 cups all-purpose flour, divided (sift before measuring)*

1 tsp baking soda

Dash salt

Preheat oven to 300°F.

Add baking soda and salt to all-purpose flour and mix well. Set aside.

Put chopped dates, coconut, chopped orange slices and chopped pecans in a large bowl; dredge with 2 cups of flour mixture. Set aside.

In a large mixing bowl, combine sugar and butter and blend well. Add orange extract and lemon juice, mix well. Add buttermilk and remainder of flour alternately, beginning and ending with flour. Add fruit mixture and mix only until incorporated. Do not overmix.

Bake in preheated oven for 1 hour and 30 minutes. While still warm, stick holes all over top with a toothpick and glaze with the following:

Glaze

1 cup powdered sugar**

Orange juice

Orange extract

(Amounts not given for orange juice or extract...I would add a few drops extract and enough orange juice to make glaze)

She said that she had been baking this cake in small loaves since the 70's and giving as gifts. Can be baked in a Bundt pan.

* She said to sift flour before measuring. When measuring flour, use large spoon and gently spoon into measuring cup. Do not pack.

** Sift powdered sugar before measuring.