A festive alternative to Christmas cake, this fruit cake is chock-a-block with glace orange bits and dates, and soaked in an orange drizzle. Ice with royal icing, if desired.
You can use two 900g loaf tins OR three 23cm round cake tins instead of the tube cake tin. Simply adjust baking time as needed.
Excellent! Fun to make. Followed recipe to a T and it turned out perfectly. A bit on the rich side so you only need a small slice, but sooo delicious. Also, quite sweet. Next time I'd cut the sugar by l/2 to 3/4 of a cup. Otherwise, wonderfully tasty. Ingredients are a bit pricey, but worth it. If you don't like cakes with dried fruits, but want a festive cake, this is definitely the one. - 09 Sep 2002 (Review from Allrecipes US | Canada)
This is a recipe my grandmom used to make and I have the recipe the only difference is that when you do the oj mixture you put it on let it cool and then wrap in foil for a week and set if fridge. then bring it back out and do the oj mixture again you might have to use toothpick or something like that for mixture to go into cake. everytime you eat it when through wrap in foil and put in fridge. - 11 Dec 2006 (Review from Allrecipes US | Canada)
I was VERY leery to make this cake, but my girlfriend insisted it was delicious. She was right!!! My teen-aged daughter, who hates coconut, would not stop eating it and my husband, who eats mostly healthy things, said he has become addicted to this cake. Personally, my daughter and I thought it was best still slightly warm. (But we still loved it days later.) My husband felt it improved with age. No matter what the cost (it wasn't cheap to make) I will be making this cake again and again. - 23 Feb 2008 (Review from Allrecipes US | Canada)