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Just Holiday Recipes

 

Cranberry Torte

2 1/4 c Flour; sifted
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1/4 ts ;salt
1 c Dates; chopped
1 c Pecans; chopped
1 c Fresh cranberries; washed
1/4 c Orange rind; grated
1 c Buttermilk
3/4 c Vegetable oil
2 Eggs; beaten

Glaze
1 c Orange juice
1 c Sugar

CAKE: Sift flour, baking powder, baking soda, and salt together in large bowl. Stir in dates, pecans, cranberries, and orange rind. Combine buttermilk, oil, and eggs; add to dry ingredients and stir until well blended. Pour batter into a 10-inch greased Bundt pan; bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean. Cool on rack for 20 minutes, then turn out on foil. Glaze, wrap and refrigerate. Do not freeze.

FOR GLAZE: Bring orange juice and sugar to a boil, stirring constantly. Cool before spooning over cake.

Makes 1 cake.

Printer friendly version: Cranberry Torte

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