Try this Orange and Cranberry Cake recipe, or contribute your own.
Suggest a better descriptionSource: 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.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 800 | ||
Calories from Fat: 201 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 16.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 151.3mg | 4 % | |
Total Carbohydrate 145.7g | 43 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 142.8g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 800
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