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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Each fall here in Alaska, an abundant crop of wild cranberries is ripe for cooking, details Anchorage resident Gladys Wilson. This cake, a favorite in my family, makes good use of the harvest. What's more, since you can prepare it the night before your Thanksgiving celebration, her recipe is a real time-saver at a hectic time of year. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
2 eggs |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup buttermilk |
1 cup fresh or frozen cranberries |
1 cup chopped dates |
1 cup chopped pecans |
glaze: |
1/2 cup orange juice |
1/4 cup sugar |
fresh mint and additional cranberries, optional |
Directions:
1. 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.
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