Orange and Cranberry Cake

6 Servings

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Orange and Cranberry Cake Ingredients

2 1/4 c Flour	1 c Diced pitted dates
1 c Sugar	1 c Whole fresh cranberries
1/4 ts Salt	2 Eggs, well beaten
1 ts Each baking powder	3/4 c Salad oil
And soda	1 c Each sugar and orange juice
1 c Chopped walnuts

Instructions for Orange and Cranberry Cake

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 (350?) 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.

Main Ingredient: CakeCuisine: Uncategorized