Ingredients
1 large navel orange, cut into 8 wedges
1 cup raisins
1/2 cup pecans
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
GLAZE:
1/2 cup confectioners’ sugar
2 tablespoons orange juice
Directions
In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in orange mixture. Pour into a greased and floured 1-in. flouted tube pan. Bake at 325 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack.
In a small bowl, combine glaze ingredients until smooth; brush over warm cake. Cool completely before serving.
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