Orange & cranberry cake

Yield: 6 Servings

Measure Ingredient
2¼ cup Flour
1 cup Sugar
¼ teaspoon Salt
1 teaspoon Each baking powder
\N \N And soda
1 cup Chopped walnuts
1 cup Diced pitted dates
1 cup Whole fresh cranberries
2 \N Eggs, well beaten
¾ cup Salad oil
1 cup Each sugar and orange juice

Source: Sunset Magazine, December 1961 Prepared somewhat like Baba au Rhum, this cake is soaked in syrup.

Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. Stir in the nuts, dates, cranberries, and orange peel. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350ø) for 1 hour. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. Set cake in a deep dish, and pour over remaining drippings.

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