1. Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside. 2. In a mixing bowl, beat butter with sugar until mixture is fluffy. 3. Next, beat in eggs, 1 at a time, then stir in orange rind. 4. In a separate mixing bowl, combine flour, baking soda and powder, and salt. 5. Stir dry mixture into butter mixture alternately with buttermilk (dry, buttermilk, dry, buttermilk, finally dry). 6. Into this batter, stir in dates, cranberries and almonds just until combined. 7. Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean, about 75 minutes. 8. Turn out onto cooling racks and cool completely. 9. You could now wrap cakes in heavyduty foil and freeze for up to one month, if you wish. 10. To make icing, beat butter with just 1/4 cup of the icing sugar, then beat in orange juice. 11. Beat in remaining sugar until icing is smooth. 12. Spread icing over tops of both cakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
