The Fruitcake Hater's Fruitcake

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Preheat oven to 325 F. Butter and flour a 10" tube pan.

Grate 2 tbsp zest from oranges. Squeeze oranges to make 1 cup juice. Set aside. In medium saucepan, combine dried fruits and 2/3 cup orange juice. Bring to a boil, reduce heat and simmer for 5 minutes. Drain well, set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, then add orange zest and vanilla, beat well. Alternately add combined dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in walnuts and fruit. Pour batter into prepared pan.

Bake about 1 hour and 15 minutes or until golden brown and a wooden pick inserted in center comes out clean. Allow to cool in pan 10 minutes. Remove to wire rack, cool completely.

For icing, beat together cream cheese and powdered sugar until smooth. Add 1/3 cup orange juice, beat well. Spread icing on cake, garnish with dried fruit.

Cake can be made 5 days ahead; cover and refrigerate. Bring to room temperature 30 min. before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature 45 min. before serving.

Note: I originally found this years ago (late '80s or early '90s) in a holiday edition of The Las Vegas Review Journal (I think). The recipe was an award winner for a holiday recipe contest. Unfortunately at that time I never dreamed I'd end up sharing my favorite recipes on the Internet--I'd never even heard of the Internet!--and I did not write down the name of the lady who invented this delicious award-winning recipe. If anyone knows anything about this recipe, please let me know.

Disposable Bakeware, Paper Bundt Cake Pan

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