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Cranberry-Orange Torte Recipe


2 1/4 C. flour (sifted)

1 C. sugar

1/4 teaspoon salt

1 t. baking powder

1 C. chopped walnuts or pecans

1 C. diced dates

1 C. fresh cranberries

grated rind of 2 oranges

2 eggs, well-beaten

1 C. buttermilk (or combine 1 T. vinegar to 1 C. regular milk)

3/4 C. vegetable oil


1 C. orange juice

1 C. sugar

Preheat oven to 350 F. Sift all dry ingredients into large bowl. Stir in nuts, fruit and orange rind. In a small bowl combine eggs, buttermilk and oil and add to flour mixture, stirring until well blended. Pour into greased pan and bake for 1 hour. Let cake stand until warm (not cool). Remove cake to dish with steep sides or shaped aluminum foil.

Cook sugar and orange juice. Then pour over cake, gradually, continuing to baste until juice is consumed. Wrap in heavy foil for 24 hours before serving.

Cake can be refrigerated for 2 weeks. Suggested toppings: more glaze, whipped cream or lemon sauce.

Makes 10-inch tube pan or 2 loaf pans.


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