Ingredients
- 2 medium oranges
- 1/2 cup raisins
- 1/2 cup chopped dates
- 1/2 cup pecan pieces
- 1/3 cup orange juice
- 1/2 cup shortening
- 1 1/4 cups sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup buttermilk
- Orange Butter Frosting:
- 1/4 cup butte or margarine, plus
- 2 tablespoons butter or margarine, softened
- 3 cups sifted powdered sugar
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons orange juice
- 1 1/2 teaspoons grated orange rind
Directions
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Remove zest from oranges; add orange zest to food processor and process until finely diced.
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Measure 1/4 cup lightly packed zest; reserve remaining zest and orange for other uses.
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Combine 1/4 cup orange zest, raisins, dates, and pecan pieces in food processor container; process until mixture is diced.
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Combine fruit/nut mixture and orange juice in a bowl; set aside.
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In a large mixing bowl, cream the shortening; gradually add in the sugar, beating well.
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Add in eggs, one at a time, beating well after each one is added.
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In another bowl, combine flour, soda, and salt; add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
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Stir in fruit mixture.
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Pour batter into 2 greased and floured 8-inch round cake pans.
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Bake in a 350°F oven for 25-30 minutes or until pick comes out clean.
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Cool in pans for 10 minutes; remove cakes from pans and cool completely on wire racks.
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To make frosting: cream butter; gradually add in sugar, beating well.
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Add in syrup and fruit juices, beating until smooth.
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Stir in rind.
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Spread frosting between layers and on top and sides of cooled cake.