Orange and Cranberry Cake

2 1/4 c Flour
1 c Sugar
1/4 ts Salt
1 ts Each baking powder and soda
1 c Chopped walnuts
1 c Diced pitted dates
1 c Whole fresh cranberries
2 Eggs, well beaten
3/4 c Salad oil
1 c Each sugar and orange juice

Prepared somewhat like Baba au Rhum, this cake is soaked in syrup.

Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. Stir in the nuts, dates, cranberries, and orange peel. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350 degrees) for 1 hour. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. Set cake in a deep dish, and pour over remaining drippings.

Orange and Cranberry Cake printer friendly version located here. (Just the recipe. Nothing else.)
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