Cranberry Cake (MRS)

By hmp13

Makes one 10-inch cake

Ingredients

• Orange Glaze:
• 2 1/2 cups flour
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup diced pitted dates
• 1 cup chopped pecans
• 1 cup whole fresh or thawed cranberries
• Grated zest of 2 oranges
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 3/4 cup vegetable oil
• 3/4 cup freshly squeezed orange juice
• 3/4 cup sugar

Preparation

Step 1

Preheat the oven to 325. Grease and flour a 10-inch tube pan.

Sift the flour into a large bowl and then sift it again with the sugar, salt, baking soda, and baking powder. Stir in the dates, nuts, cranberries, and orange zest. In a separate bowl, stir together the eggs, buttermilk and oil. Stir the egg mixture into the flour mixture and mix well.

Pour the batter into the prepared pan and bake for 55 to 60 minutes, until a knife or toothpick inserted into the center comes out clean.

To make the glaze, combine the juice and sugar in a saucepan over medium high heat. Bring to a simmer and stir for 2 minutes, until the sugar dissolves. Do not boil. Use at once or keep warm over low heat.

Remove the cake from the oven and pour the warm glaze over it. Let cool in the pan on a wire rack for 30 minutes. Turn the cake out onto the rack and let sit for 24 hours at room temperature before serving.