Busters Recipes

Orange Slice Gumdrop Cake

1 cup butter or margarine
4 eggs
1 pound orange slice-shaped gumdrops cut up (3 cups)
1/2 cup all purpose flour
2 cups sugar
3 cups all purpose flour
1 cup buttermilk or sour milk
1 8 ounce package pitted dates cut up (1 1/3 cups)
1 7 ounce package flaked coconut (2 2/3 cups)
2 cups chopped nuts
Orange Glaze (recipe follows)

Preheat oven to 350. Let butter or margarine and eggs stand at room
temperature for 30 minutes.
Toss together gumdrops and 1/2 cup flour and set aside.
In an extra large mixing bowl, beat butter or margarine with electric mixer
for 30 seconds. Gradually add sugar, beating until well combined. Add eggs
one at a time beating for 1 minute after each addition and scraping bowl
frequently. Add 3 cups flour and buttermilk alternately to beaten mixture,
beating
after each addition until just combined. Fold in dates, coconut and nuts.
Fold in gumdrop mixture. Spoon batter into 2 greased and floured 9 x 5 x 3
inch
loaf pans that have been lined with waxed paper or 2 greased and floured 6
cup fluted tube pans or ring molds.
Spread batter evenly in pans. Bake for 1 hour and 40 minutes or until a
toothpick inserted near center comes out clean.
Prepare Orange Glaze. Pour over hot cakes. Cool in pans on wire rack for 20
minutes. Remove cakes from pans and discard waxed paper. Cool completely on
wire rack. Wrap in clear plastic wrap. Can be stored in refrigerator for up
to 4 weeks.
Bring to room temperature before serving. Makes 2 fruitcakes