Orange-cranberry torte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour |
| 1 | cup | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | cup | Chopped nuts |
| 1 | cup | Chopped dates |
| 1 | cup | Fresh cranberries |
| 2 | Orange rinds; grated | |
| 2 | Eggs; beaten | |
| 1 | cup | Buttermilk |
| ¾ | cup | Cooking oil |
| 1 | cup | Orange juice |
| 1 | cup | Sugar |
Directions
ICING
In bowl sift together the flour, sugar, salt, baking powder & baking soda.
Stir in nuts, dates, cranberries & orange rind. Combine eggs, buttermilk & oil. Add to flour mixture. Stir until blended. Pour into a well-greased 10-inch tube pan & bake for 1 hour at 350. Remove from oven & let stand in pan until lukewarm. Remove to rack placed over a wide dish. ICING: Combine orange juice & sugar. Stir repeatedly until sugar is dissolved. Pour over cake, smoothing with a spoon. Repeat until all juice is used up. Wrap cake in foil & place in refrigerator or freezer. Refrigerated, it will keep 2 weeks or more.
MRS. BILLY MARSHALL
ALBUQUERQUE, NM
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .