Golden Christmas Cake

1 cup unsalted butter, softened
1 cup sugar
4 eggs
3 2/3 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon baking soda
Grated peel of 2 oranges
2 teaspoons vanilla
1 cup coarsely chopped pecans
1/2 cup shelled whole Pistachio nuts
1 cup chopped dates
1/2 cup chopped crystallized pineapple (or dried
pineapple)

1/2 cup orange juice
1 cup sugar


3/4 cup confectioner's sugar
3 Tablespoons Grand Marnier liquer
1 1/2 Tablespoons orange juice

Heat oven to 325 degrees. Beat butter until light and
fluffy in a large bowl; gradually beat in the sugar.
Beat in eggs, one at a time, beating well after each
addition.

Sift flour, baking powder and salt together. Combine
buttermilk and baking soda. Using a wooden spoon, stir
the flour mixture into the egg mixture in six parts,
alternating with sixths of the buttermilk mixture;
stir until thoroughly mixed. (Do NOT use an electric
mixture as the batter may curdle). Stir in orange
peel, vanilla, pecans, pistachio nuts, dates and
pineapple.

Grease a 10 " tube pan. Spread batter evenly in pan.
Bake until a toothpick inserted in the center comes
out clean, about 1 hour and 25 - 30 minutes.

Heat 1/2 cup orange juice and granulated sugar in a
saucepan to the boiling point. Pierce top of cake all
over with a fork. Spoon orange juice mixture all over
the cake. Let stand in the pan on a wire rack for 2
hours; tilt the pan occasionally to distribute the
orange juice.

Unmold the cake and turn right side up on a serving
plate. It is delicious as it is or it can be frosted
as follows: Combine confectioner's sugar, Grand
Marnier and 1 1/2 Tablespoons of orange juice in a
small bowl; drizzle over the cake.

Serves 10 - 12.

Bette