Cranberry-Orange Torte Recipe
Cake:
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
Glaze:
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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