Cranberry and Orange Cake |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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When this luscious, sweetly tangy cake appeared in the teachers' lounge where I taught, everyone clamored for the recipe. And no wonder. You'll love the fresh, yummy taste and the appearance of the cake is yummy, too! Notice this cake must be made the day before it is to be served. Ingredients:
1 cup sugar |
2 1/4 cups flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup buttermilk |
1 cup chopped walnuts |
1 cup diced pitted dates |
1 cup fresh cranberries |
2 oranges, zest of, grated |
2 eggs, well beaten |
3/4 cup salad oil |
1 cup sugar |
2 oranges, juice of |
Directions:
1. Preheat the oven to 350 degrees. Thoroughly grease and flour a 10-inch tube pan.
2. Sift flour, measure and sift in bowl with sugar, salt, baking powder and soda. Stir in nuts, dates, cranberries and zest.
3. Combine eggs, buttermilk and salad oil with other ingredients.
4. Pour into prepared tube pan and bake in preheated oven about 45 minutes or until it tests done.
5. Let cake stand 15 minutes upside down on rack or a pan bigger than cake.
6. When cool, remove from pan and set on rack over the same pan or aluminum foil. Prepare Orange Glaze. To make glaze combine sugar and orange juice until a nice consistency. Pour glaze over cake, Reuse any glaze that drips off. Keep pouring until all glaze soaks inches Refrigerate 24 hours.
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