Festive Cranberry Cake
- 3/4 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries
- 1 cup chopped dates
- 1 cup chopped pecans
- 1/2 cup orange juice
- 1/4 cup sugar
- Sugared cranberries and rosemary, optional
- In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake at 350u0b0 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, top with sugared cranberries and rosemary.
butter, sugar, eggs, flour, baking powder, baking soda, buttermilk, cranberries, dates, pecans, orange juice, sugar, cranberries
Taken from www.tasteofhome.com/recipes/festive-cranberry-cake/ (may not work)