cake:
3 large oranges
1c dried cranberries
3/4c golden raisins
1/2c chopped currants
1/2c chopped dried apricots
2c sugar
1c butter, softened
4 eggs
1 tsp vanilla extract
3c flour
1tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1c butter milk
1c chopped walnuts
 
icing:
1-8 oz pkg cream cheese, softened
6 Tbl confectioners sugar
dried fruit for garnish(optional)
 
Preheat oven to 250 degrees. Butter and flour a 10-inch tube pan.  Grate zest from oranges to make 3 Tbls for cake and 2tsp for icing. Squeeze oranges to make 2/3c juice for cake and 1/4 for icing. Set aside In a medium saucepan, combine dried cranberries, rasins, currants, apricots and 2/3c orange juice. Bring to a boil reduce heat and simmer for 5 minutes, or until fruit is well plumped. Drain well and set aside. In a larger mixer bowl, bream sugar and butter until light and fluffy. Add eggs, 1 at a time; beat well. Add 3 Tbl grated orange zest and vanilla; beat well. Alternaely add combined dry mixture and buttermilk to creamed mixture. Stir in walnuts and fruit.

For icing, beat together cream cheese and confectiners sugar untill smooth. Add 1/4c orange juice and 2 tsp orange zest; beat well. Spread icing on top of cake. Garnish with additional dried fruit if desired. These can be made up to 5 days ahead with good results. Just thaw them atleast 30 minutes ahead of time. If yo freeze them they can be stored up to 2 months with no trouble, just use freezer safe bags or aluminum foil.