ORANGE LOAF CAKE

Yield: 2 9-inch loaves or 1 tube cake
1/4 cup butter
1 1/3 cups sugar
3 eggs
1 cup diced unpeeled, orange or tangelo
2 cups currants
3 ½ cups flour
2 1/4 t. baking soda
1 t. salt
2 cups buttermilk

Cream together butter and sugar for 5 minutes, using electric mixer. Add eggs, one at a time, beating well after each addition until light and fluffy. Coarsely chop orange in food processor and blend into the creamed mixture. Toss the currants with part of the flour. Combine the dry ingredients and add to the creamed mixture alternately with the buttermilk. Pour into 2 greased 9-inch loaf pans; bake in preheated 325 degree oven for 1 hour. Glaze warm cake with the following.

GLAZE:

1 cup orange or tangerine juice
1 cup sugar

Combine in saucepan and cook over medium heat for 5 minutes or until the sugar is dissolved and the mixture is thickened slightly.

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GERMAN JAM CAKE

3/4 cup softened butter
2 cups sugar
4 eggs, room temperature
3 cups flour
1/2 t. each allspice, nutmeg, and cinnamon
1 cup buttermilk
1 t. baking soda
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
1 cup chopped pecans
1/2 t. vanilla

Preheat oven to 325 degrees. Cream butter and sugar until fluffy; beat in eggs one at a time. In another bowl, combine flour and spices. In measuring cup combine buttermilk and soda. Add flour mixture to cream mixture alternately with buttermilk, beginning and ending with flour. Fold in preserves, nuts and vanilla. Pour into greased and floured tube or Bundt pan. Bake 1 1/2 hours or until it test done.

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