Recipe(tried): Orange Slice Fruitcake

After making several kinds of fruitcakes, I came to the conclusion it is citron ingredients that ruin a fruitcake. However, I do like the addition of candied cherries & pineapple, dates, figs, rainsins a LOTS of nuts. Also I like my fruitcake to have a light colored batter as a base. Those who have eaten this fruitcake have asked for more instead of quietly sneaking their serving in the garbage can.

ORANGE SLICE FRUIT CAKE

This cake has a light colored batter, so the cake is not as dark as most fruitcakes. I sometimes reduce the sugar content by reducing the amount of orange slice candy and the sugar in the mixture I pour over the cake. * I have also made this same recipe and added chopped figs, white or red raisins, extra nuts, candied pineapple & cherries to the flour mixture while cutting back on the orange slice candy pieces. Adding this extra stuff all worked out with the main recipe and made it a richer, prettier and more nutty-fruity cake. I NEVER add citron. I have always thought that is what ruins store bought fruitcakes. This cake is good kept frozen. I just slice it frozen and have it with a cup of coffee or milk. (If you add all these extra ingredients, it usually makes 2 cakes.)

250 degrees for 2 1/2 hours
(time may change if you add all the other ingredients I mention.)

1 cup butter or margarine (2 sticks)
2 cups sugar
4 eggs
1 1/3 cups buttermilk
pinch of salt
1 tsp. Soda
4 cups flour
2 cups chopped pecans (or more)
1 lb. Dates (cut up)
1 lb. Flaked Coconut
1 lb. Orange Candy slices (or less,cut in small pieces)

MIXING INSTRUCTIONS
Melt butter, cool it an cream with sugar. Add eggs one at a time, beating well after each. Add 1 cup of your buttermilk - then to remaining buttermilk, add the soda, stir and add to egg mixture. Mix, nuts, dates, orange slice candy (all items cut up) and coconut with the flour, then add to egg mixture. Blend well and pour into a large tube pan and bake at 250 degrees for 2 1/2 hours or until done. While cake is still hot, pour a mixture of 1 cup orange juice & 1 cup (or less) sugar over cake (mix juice & sugar while cake bakes).