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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A great cake for the fall cranberry season. I always have cranberries in the freezer (I stock up in the fall) and just thaw what I need for baking anytime of the year. This cake can be glazed with your favorite sugar glaze, or make glaze with powdered sugar and orange juice. Ingredients:
1 cup sugar |
3/4 cup butter, softened |
2 eggs |
2 cups all-purpose flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup buttermilk |
1 tablespoon orange extract |
1 cup fresh cranberries, whole |
1 cup dates, chopped |
1 cup nuts, chopped (walnuts or pecans, or both) |
Directions:
1. Preheat oven to 350°F
2. Coat a 10 cup bundt pan with non-stick cooking spray.
3. Cream sugar and butter until smooth and fluffy. Beat in eggs.
4. Sift dry ingredients together into a bowl.
5. Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
6. Stir in remaining ingredients.
7. Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
8. Let stand in pan 15 minutes and then turn cake out onto plate.
9. Glaze if desired.
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