3/4 c. butter, softened (no substitute)
1 1/4 c. sugar
1 tbsp. grated orange rind
1 tsp. vanilla flavoring
3 eggs
1 c. sweet orange marmalade
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. orange juice
1/2 c. evaporated milk
1 c. chopped nuts
1 c. candied red cherries, cut in half
1 c. white raisins

Cream butter thoroughly. Add sugar, orange rind and vanilla. Beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in marmalade. Sift together flour, baking soda and salt. Mix 2 tablespoons sifted dry ingredients with combined candied fruit, raisins and nuts. Set aside.

Add dry ingredients to creamed mixture alternately with combined orange juice and milk. Stir in fruit and nut mixture and blend.

Turn into a well greased and floured 10 inch tube pan. Bake in a preheated 350 degree oven about 70 minutes, or until cake tests done (check with wooden pick at 60 minutes). Cool in pan 20 minutes before removing. Good as it is but if desired, serve with Buttered Hard Sauce.

BUTTERED HARD SAUCE:

2/3 c. butter
2 c. confectioners' sugar
1 tbsp. light cream
1 tbsp. brandy extract

Cream butter, gradually add sugar and continue beating until mixture is light and fluffy. Add cream and brandy extract. Chill until firm. Note: Vanilla extract can be substituted for brandy.