Ingredients
1 cup butter, softened2 cups sugar4 large eggs3-1/2 cups all-purpose flour1 teaspoon baking soda1/2 cup buttermilk1 cup sweetened shredded coconut1 cup golden raisins1 cup chopped dates1 cup chopped pecans2 tablespoons grated orange zestGLAZE:1/3 cup sugar3 tablespoons orange juice1 tablespoon grated orange zest
Preparation
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.
