Cranberry Tortecakes, holiday 2 1/4 cup flour; sifted 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ; salt 1 cup dates; chopped 1 cup pecans; chopped 1 cup fresh cranberries; washed 1/4 cup orange rind; grated 1 cup buttermilk 3/4 cup vegetable oil 2 eggs; beaten ----GLAZE---- 1 cup orange juice 1 cup sugar CAKE: Sift flour, baking powder, baking soda, and salt together in large bowl. Stir in dates, pecans, cranberries, and orange rind. Combine buttermilk, oil, and eggs; add to dry ingredients and stir until well blended. Pour batter into a 10-inch greased Bundt pan; bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean. Cool on rack for 20 minutes, then turn out on foil. Glaze, wrap and refrigerate. Do not freeze. FOR GLAZE: Bring orange juice and sugar to a boil, stirring constantly. Cool before spooning over cake. Makes 1 cake. Source: Cooking for Applause. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com |
