Orange Buttermilk Cake - cooking recipe

Ingredients

1 cup butter, softened
4 cups sugar, divided
4 large eggs
4 cups all-purpose flour, divided
1 teaspoon baking soda
1 1/2 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

Preparation

Beat butter at medium speed with an electric mixer until fluffy.
Gradually add 2 cups sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
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.
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.
Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
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.
Invert cake onto a serving plate.