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“Can use sweetened flaked coconut for garnish.”
READY IN:
1hr 40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 cup butter, softened
  • 4 cups sugar, divided
  • 4 large eggs
  • 4 cups all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1 12 cups buttermilk
  • 1 (7 ounce) package dried tropical fruit, chopped
  • 1 cup chopped macadamia nuts, toasted
  • 2 teaspoons grated orange rind
  • 1 cup orange juice

Directions

  1. Beat butter at medium speed with an electric mixer until fluffy.
  2. Gradually add 2 cups sugar, beating well.
  3. Add eggs, 1 at a time, beating until blended after each addition.
  4. Combine 3 3/4 cups flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
  5. Toss together fruit and remaning 1/4 cup flour; add nuts and orange rind. Stir fruit mixture into batter and pour into a greased and floured 10-inch tube pan.
  6. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
  7. Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
  8. Pierce cake with a wooden pick and gently run a knife around edge of pan to loosen sides. Pour glaze over warm cake. Let cool in pan on a wire rack.
  9. Invert cake onto a serving plate.

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