Categories: Cakes, Desserts

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

1. Remove zest from oranges; add orange zest to food processor and process until finely diced.

2. Measure 1/4 cup lightly packed zest; reserve remaining zest and orange for other uses.

3. Combine 1/4 cup orange zest, raisins, dates, and pecan pieces in food processor container; process until mixture is diced.

4. Combine fruit/nut mixture and orange juice in a bowl; set aside.

5. In a large mixing bowl, cream the shortening; gradually add in the sugar, beating well.

6. Add in eggs, one at a time, beating well after each one is added.

7. In another bowl, combine flour, soda, and salt; add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.

8. Stir in fruit mixture.

9. Pour batter into 2 greased and floured 8-inch round cake pans.

10. Bake in a 350°F oven for 25-30 minutes or until pick comes out clean.

11. Cool in pans for 10 minutes; remove cakes from pans and cool completely on wire racks.

12. To make frosting: cream butter; gradually add in sugar, beating well.

13. Add in syrup and fruit juices, beating until smooth.

14. Stir in rind.

15. Spread frosting between layers and on top and sides of cooled cake.

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