Orange & cranberry cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Each baking powder |
| And soda | ||
| 1 | cup | Chopped walnuts |
| 1 | cup | Diced pitted dates |
| 1 | cup | Whole fresh cranberries |
| 2 | Eggs, well beaten | |
| ¾ | cup | Salad oil |
| 1 | cup | Each sugar and orange juice |
Directions
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.