Ingredients & Directions
2 1/2 c Flour
1 c Sugar
1 ts Salt
1 ts Baking Soda
1 ts Baking Powder
1 c Chopped Pecans
1 c Chopped Dates
2 c Whole Cranberries
2 Oranges; rind only, grated
2 Eggs
1 c Buttermilk
3/4 c Cooking Oil
Whipped Cream For Garnish
-GLAZE-
3/4 c Orange Juice
3/4 c Sugar
Sift flour and measure; sift with sugar, salt, soda, and baking powder.
Stir in nuts, dates, cranberries, and orange rind. Combine beaten eggs with
buttermilk and oil; add to fruit mixture. Bake in a well-greased tube pan
for 1 hour at 325
FOR THE GLAZE:
Heat juice and sugar until sugar is dissolved; do not boil. Pour over hot
cake and let stand 30 minutes. Remove from pan, col, and serve. Serve with
whipped cream.
Serves 12
Yields
12 Servings