Orange Cranberry Torte

Name: Orange Cranberry Torte
Ingredients: 2 eggs; 1 c. sugar; 1 c. buttermilk; 3/4 c. oil; 2 1/4 c. sifted flour; 1/4 tsp. salt; 1 tsp. baking powder; 1 tsp. baking soda; 1 c. diced dates; 1 c. chopped walnuts (black); 1 c. fresh cranberries; grated rind of 2 oranges

12 ingredients

8 steps

Ingredients

2 eggs
1 c. sugar
1 c. buttermilk
3/4 c. oil
2 1/4 c. sifted flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. diced dates
1 c. chopped walnuts (black)
1 c. fresh cranberries
grated rind of 2 oranges

Directions

1

Sift dry ingredients. Stir in dates, nuts, cranberries and rind.
2

Combine eggs, buttermilk and oil.
3

Add to flour and fruit mixture. Stir until blended.
4

Pour into well-greased and floured 10-inch tube pan or Bundt pan. Bake 1 hour at 350°.
5

Combine 1 cup orange juice and 1 cup sugar. Remove cake from pan.
6

Place on rack.
7

Pour juice over cake at least 3 times. Wrap in heavy foil. Refrigerate 24 hours before serving.
8

Keeps 2 weeks or more.