Cranberry bundt cake - xwcg89a
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ¾ | cup | Shortening |
| 2 | xes | Eggs |
| 2 | cups | Flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking powder |
| 1 | teaspoon | Soda |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Orange flavoring |
| 1 | cup | Whole cranberries |
| 1 | cup | Chopped dates |
| 1 | cup | Chopped nutes |
Directions
Thoroughly cream sugar and shortening. Beat in eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy. Add remaining ingredients. Spoon into well-greased bundt cake pan. Bake at 350 degrees for about one hour or until it tests done. Let stand in pan for 15 minutes febore turning out on plate. GLAZE: Combine 1 cup sugar, 1 cup orange juice and ¼ tsp orange favoring; bring to boil and pour over cake while warm. Let set several hours before serving. Published in Kitchen-Klatter Magazine in Dec. 1978.