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Orange Fruitcake is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
6 1/2 ounces pitted dates, chopped
4 1/2 ounces walnuts, chopped
1 cup butter
2 cups granulated sugar
2 eggs
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla extract
Grated rind and juice of 2 oranges
Preheat the oven to 300 degrees. Grease a ten inch tube pan. Stir together the flour, baking powder and salt. Stir several tablespoons of this mixture into the chopped dates and nuts. Cream the butter until smooth, gradually adding one cup sugar. Add the eggs, one at a time, beating well after each addition. Stir the baking soda into the buttermilk and add to the creamed mixture alternately with the flour mixture. Add vanilla, dates, nuts and orange rind and mix well. Pour into pan and bake one hour and twenty minutes. Meanwhile, boil together the orange juice and remaining one cup sugar. When cake is done, pour over the top. Cake keeps two to three weeks in foil stored in the refrigerator. Makes 1 - 10 inch cake.
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