Orange fruitcake

10 servings By Food24
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Ingredients (15)

250.00 g butter
200.00 ml sugar
2.00 eggs — extra-large
500.00 ml flour — cake
15.00 ml orange — zest only
150.00 g dates — chopped
50.00 g pecan nuts — chopped
50.00 g sultanas
0.00 salt — pinch
7.00 ml bicarbonate of soda
180.00 ml buttermilk
5.00 ml orange — essence
180.00 orange juice
5.00 ml orange — zest only
100.00 ml sugar
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Preheat oven to 180 &degC.
Line a 23 cm ring cake tin with baking paper and grease well with margarine or butter.
Cream the butter and sugar.
Add the eggs one by one, beating well after each addition.
Combine 50 ml of the cake flour with the orange rind, dates, nuts and sultanas and fold into the butter mixture.
Sift the remaining flour, salt and bicarbonate of soda together and add to the butter mixture, alternating with the buttemilk.
Gently stir in the orange essence.
Turn the batter into the prepared tin and bake for 45 to 60 minutes or until done (a testing skewer inserted into the cake should come out clean).
Meanwhile bring the ingredients for the syrup to the boil and simmer gently for five minutes.
Pour the syrup over the hot cake as soon as it comes out of the oven.
Cool the cake in the tin and turn out when cold.
Store in an airtight container.

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