Cranberry torte
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | Eggs; beaten | |
| 1 | cup | Orange juice |
| 1 | cup | Sugar |
Directions
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@...