CREDIT TO (TASTE OF HOME) AND RECIPE BY: Gladys Wilson, Anchorage, Alaska
Total Time
Prep: 10 min. Bake: 1 hour + chilling
Makes
16 servings
Ingredients:
- 3/4 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 2-1/4 cups 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
- Optional: Sugared cranberries and rosemary sprig
Directions:
Preheat oven to 350°. 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 until a toothpick inserted in the center comes out clean, 60-70 minutes. 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. If desired, top with sugared cranberries and rosemary.
Nutrition Facts:
1 piece: 304 calories, 15g fat (6g saturated fat), 50mg cholesterol, 215mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 4g protein.