Candy Cake
We used to make fruit cakes every Christmas and give them as gifts. Although everyone appreciated the gifts, often, and these days it's more than often, there would be someone who admitted to not liking fruitcake. I guess the little bitter pieces of candied rind were a turn off.
Occasionally we would forgo making fruit cakes and opt instead to make this Candy Cake recipe, baking it in small foil loaf pans. It doesn't have the shelf life of traditional fruit cake but it mirrors the experience by being dense and packed with dried fruit and nuts as well as coconut and orange candy slices. I think it's a treat you'll enjoy making and eating.
1 cup butter
2 cups granulated sugar
4 eggs
1/2 cup buttermilk or sour milk
1 tsp. baking soda
3 1/2 cups flour
1 8-oz. box chopped dates
1 cup coarsely chopped walnuts
1 cup finely chopped walnuts
1 1/2 cups shredded coconut
1 pound orange candy slices, diced
1/2 cup orange juice
1 1/2 cups powdered sugar
Cream butter and sugar. Add eggs one at a time. Beat well after each addition. Dissolve baking soda in the sour milk and add to creamed mixture.
Place flour in a large bowl and add dates, nuts, coconut and orange candy. Stir mixture together. Add the flour mixture to the creamed mixture, blending well. Batter will be stiff.
Pour into a greased 9x13-inch pan, OR 10-cup tube pan. Bake in a slow oven at 250 degrees F. for 2 1/2 - 3 hours. Cake should be browned and tester inserted in center should come out clean.
Combine the orange juice and powdered sugar in a saucepan and warm over low heat. Pour orange sauce over top of hot cake. Let cake cool in pan. Cover cake with foil and let sit overnight. Store any leftover cake in the refrigerator.
This cake is easily doubled and really comes out nicely in the small foil pans. Cook at the same temperature but for less time; about 1 1/2 hours. Check for doneness.
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