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.