Cranberry Torte Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
2 1/4 cup: Flour, sifted
1 cup: Sugar,
1 tsp: Baking powder,
1 tsp: Baking soda,
1/4 tsp: , salt
1 cup: Dates, chopped
1 cup: Pecans, chopped
1 cup: Fresh cranberries, washed
1/4 cup: Orange rind, grated
1 cup: Buttermilk,
3/4 cup: Vegetable oil,
2: Eggs, beaten
GLAZE
1 cup: Orange juice,
1 cup: Sugar,
Directions:
CAKE: Sift flour, baking powder, baking soda, and salt together in
large bowl. Stir in dates, pecans, cranberries, and orange rind.
Combine buttermilk, oil, and eggs; add to dry ingredients and stir
until well blended. Pour batter into a 10-inch greased Bundt pan;
bake at 350 degrees F. for 1 hour or until toothpick inserted in
center comes out clean. Cool on rack for 20 minutes, then turn out on
foil. Glaze, wrap and refrigerate. Do not freeze.
FOR GLAZE: Bring orange juice and sugar to a boil, stirring
constantly. Cool before spooning over cake.
Makes 1 cake. Source: Cooking for Applause.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
large bowl. Stir in dates, pecans, cranberries, and orange rind.
Combine buttermilk, oil, and eggs; add to dry ingredients and stir
until well blended. Pour batter into a 10-inch greased Bundt pan;
bake at 350 degrees F. for 1 hour or until toothpick inserted in
center comes out clean. Cool on rack for 20 minutes, then turn out on
foil. Glaze, wrap and refrigerate. Do not freeze.
FOR GLAZE: Bring orange juice and sugar to a boil, stirring
constantly. Cool before spooning over cake.
Makes 1 cake. Source: Cooking for Applause.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp