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Shared Recipes

Cranberry Cake

(Shared recipe submitted by Carmela Jackson.)

Carmela writes: "This cake is wonderful for Thanksgiving and Christmas. I have learned that if I want to bake this cake anytime during the year, I buy cranberries and freeze them."

Ingredients

  • 2-1/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup chopped dates
  • 1 cup buttermilk
  • 2 large eggs, beaten
  • 1/2 cup chopped nuts, preferably pecans
  • 3/4 cup oil
  • Rind of 2 oranges, grated
  • 1 cup fresh cranberries
   Topping
  • 1 cup orange juice
  • 1 cup granulated sugar

Preheat oven to 400° F. Mix flour, sugar, dates, salt and baking soda. Add buttermilk, oil, eggs, and vanilla; mix well. Add pecans, orange rind and cranberries. Pour into a greased and floured bundt pan. Bake at 400° for 30 minutes, then reduce heat to 350° and continue baking for 1 hour. (Check your oven before you set the temperature to make sure it is correct.) After removing from the oven, perforate the cake while still hot and in the pan.

Meanwhile, make the topping. In small saucepan, stir the cup of orange juice and cup of sugar together over low heat until sugar has dissolved. Immediately pour the topping over the cake. Let it sit until all is absorbed then turn out onto a cake plate. (Cake is best when left in the pan overnight.)

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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