Orange-cranberry torte

Yield: 12 Servings

Measure 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 \N Orange rinds; grated
2 \N Eggs; beaten
1 cup Buttermilk
¾ cup Cooking oil
1 cup Orange juice
1 cup Sugar


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.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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