Directions:
- In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. Garnish with mint and cranberries if desired. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.34 Kcal (3146 kJ) | ||
| Calories from fat | 246.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.43g | 42% | |
|---|---|---|---|
| Cholesterol | 60.03mg | 20% | |
| Sodium | 140.38mg | 6% | |
| Potassium | 336.73mg | 7% | |
| Total Carbs | 116.61g | 39% | |
| Sugars | 38.27g | 153% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 10.17g | 20% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 5% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 286.55 Kcal (1200 kJ) | ||
| Calories from fat | 94.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 42% | |
|---|---|---|---|
| Cholesterol | 22.89mg | 20% | |
| Sodium | 53.54mg | 6% | |
| Potassium | 128.42mg | 7% | |
| Total Carbs | 44.47g | 39% | |
| Sugars | 14.59g | 153% | |
| Dietary Fiber | 1.21g | 13% | |
| Protein | 3.88g | 20% | |
| Vitamin C | 6.3mg | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 5% | |
| Calcium | 30.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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