Ingredients

12-inch Dutch oven
1/2 cup softened butter
1/4 cup shortening
1 1/2 cups sugar
3 eggs
2 1/2 cups flour
1 1/2 teaspoons soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla
2 tablespoons concentrated orange juice
Grated orange peel from 1 orange (no white pith)
1 cup golden raisins
1/2 cup chopped almonds
1/2 cup coconut

Frosting:
8 ounces cream cheese
3/4 cup softened butter
3/4 tablespoon orange extract
4 tablespoons orange juice concentrate, thawed
Pinch of salt
4-6 cups powdered sugar
Garnish: colored coconut, orange slices, nuts

Directions

Cream butter, shortening and sugar until light and fluffy. Add eggs, beat thoroughly.

In a separate bowl, sift flour, baking soda and salt Alternately add flour mixture and buttermilk to the butter/sugar mixture. Add vanilla, orange juice, grated orange peel, raisins, nuts and coconut. Blend together.

Spray bottom and sides of a 12-inch Dutch oven with Bakers Joy non-stick spray. Place a circle of parchment paper on the inside bottom of the Dutch oven. Pour batter in; bake with 10 coals on the bottom and 15 on top, about 1 hour and 15 minutes; until a toothpick inserted in the center comes out clean. Remove from oven and cool cake on a rack.

Combine frosting ingredients except powdered sugar. Stir to a fluffy consistency by adding 1 cup of powdered sugar at a time, stirring until smooth. Frost cooled cake; garnish with colored coconut, sliced oranges and nuts. Serves 8 to 10.