Orange Buttermilk Cake

Can use sweetened flaked coconut for garnish.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 1  cup butter, softened
• 4  cups sugar, divided
• 4  large eggs
• 4  cups all-purpose flour, divided
• 1  teaspoon baking soda
• 1 1⁄2 cups buttermilk
• 1 (7 ounce) package  dried tropical fruit, chopped
• 1  cup  chopped  macadamia nuts, toasted
• 2  teaspoons  grated  orange rind
• 1  cup  orange juice

Directions

1. Beat butter at medium speed with an electric mixer until fluffy.
2. Gradually add 2 cups sugar, beating well.
3. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine 3 3/4 cups flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
5. Toss together fruit and remaning 1/4 cup flour; add nuts and orange rind. Stir fruit mixture into batter and pour into a greased and floured 10-inch tube pan.
6. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
7. Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
8. Pierce cake with a wooden pick and gently run a knife around edge of pan to loosen sides. Pour glaze over warm cake. Let cool in pan on a wire rack.
9. Invert cake onto a serving plate.