Cathedral Window Cake
A different twist for those who don't care for traditional fruitcake!
1 cbutter, softened
1 tspbaking soda
3 1/2 call purpose flour
1 lbdates, chopped
1 lbjellied candy slices, chopped (orange, lemon, lime, cherry)
2 cchopped pecans
1 1/2 cflaked coconut
1 cfresh orange juice
2 cpowdered sugar
How to Make Cathedral Window Cake
- Grease and flour a large tube pan or Bundt pan. Set aside. Preheat oven to 250°.
- In a medium bowl, with a rotary mixer, cream together the butter and sugar until smooth.
- Add eggs to the butter/sugar mixture, one at a time, beating well after each addition. Set aside.
- In a separate small bowl, stir the baking soda and buttermilk together until soda is dissolved. Add this to the creamed butter/sugar/eggs mixture. Mix well with rotary mixer, and set aside.
- Place flour in a large bowl (you might want to use a clean dish pan). Add the chopped dates, chopped jellied candies, nuts and coconut. Stir these well, coating each piece, so the dates and jellied candies don't clump and stick to themselves.
- Add the creamed butter/sugar/eggs/buttermilk mixture to the flour mixture. This makes a very stiff dough, and should be mixed with the hands. When it is well mixed, put it into the prepared tube or Bundt pan.
- Bake at 250° for 2 hrs. 10 mins., to 2 hrs. 30 minutes ... check for doneness, as ovens do vary and this cake is in the low oven for quite awhile!
- Combine the orange juice and powdered sugar. Mix well to dissolve all the powdered sugar, then pour over the hot cake in the pan. Allow to stand in pan overnight.