Yield: 6 Servings
|1 teaspoon||Each baking powder|
|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|
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.