Recipe(tried): Orange Raisin Cake (Farm Journal cookbook, 1970's)

This is from a 1970 Farm Journal Christmas cookbook and has been a favorite since.

ORANGE RAISIN CAKE

1 medium orange
1 1/2 cups raisins
1/2 cup nuts
1/2 cup vegetable shortening
1 cup sugar
2 eggs, unbeaten
2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups powdered sugar

Preheat oven to 350 degrees F. Grease and 8 1/2-inch ring mold or tube pan and an 8-inch baking pan or loaf pan.

Extract juice from orange; set aside a few drops of the juice for the topping. Put rind, raisins and nuts through food grinder. Save 1/2 cup of the fruit mixture for the topping. Mix remaining fruit mixture with orange juice. Set aside.

Cream shortening and sugar together until light and fluffy; add eggs one at a time and mix thoroughly.

Sift together flour, baking soda and salt. Add alternately with buttermilk to creamed mixture, blending well each time. Stir in combined fruit-nut mixture, and mix together well. Fill prepared pan tube pan about 2/3 full. Remaining batter may be placed in a greased 8-inch baking pan or loaf pan.

Bake in 350 degree F oven 30-40 minutes or until done.

Meanwhile, to make the glaze, mix the reserved 1/2 cup fruit nut mixture with 2 cups powdered sugar, adding the reserved few drops of orange juice as needed to make smooth paste.

Cool cake 5 minutes in pan; turn out and spread glaze over warm cake.

Source: Farm Journal Christmas cookbook, 1970