Festive Cranberry Cake

Name: Festive Cranberry Cake
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 2 eggs; 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; 1/2 cup orange juice; 1/4 cup sugar; Sugared cranberries and rosemary, optional

13 ingredients

1 steps

Ingredients

3/4 cup butter, softened
1 cup sugar
2 eggs
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
1/2 cup orange juice
1/4 cup sugar
Sugared cranberries and rosemary, 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 in 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. If desired, top with sugared cranberries and rosemary.