Cranberry Nut Bundt Cake
- 1 cup sugar
- 3/4 cup vegetable shortening
- 2 large eggs
- 2 cups flour, all-purpose
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon orange extract
- 1 cup cranberries whole
- 1 cup dates chopped, optional
- 1 cup nuts chopped
- Thoroughly cream sugar and shortening.
- Beat in eggs.
- Sift dry ingredients together and add alternately with buttermilk.
- Beat until smooth and fluffy.
- Add remaining ingredients.
- Spoon into well-greased bundt cake pan.
- Bake at 350F (180C) for about one hour or until it tests done.
- Let stand in pan for 15 minutes febore turning out on plate.
- GLAZE: Combine 1 cup sugar, 1 cup orange juice and 1/4 teaspoon orange favoring; bring to boil and pour over cake while warm.
- Let set several hours before serving.
sugar, vegetable shortening, eggs, flour, salt, baking powder, baking soda, buttermilk, orange extract, cranberries, dates, nuts
Taken from recipeland.com/recipe/v/cranberry-nut-bundt-cake-6652 (may not work)