Yield: 1 Cake
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
2¼ cup | Flour; sifted |
1 cup | Sugar |
1 teaspoon | Baking powder |
1 teaspoon | Baking soda |
¼ teaspoon | ;salt |
1 cup | Dates; chopped |
1 cup | Pecans; chopped |
1 cup | Fresh cranberries; washed |
¼ cup | Orange rind; grated |
1 cup | Buttermilk |
¾ cup | Vegetable oil |
2 \N | Eggs; beaten |
1 cup | Orange juice |
1 cup | Sugar |
GLAZE
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. Source: Cooking for Applause.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...