Cranberry Torte
Submitted by hobbyhouse
Cranberry torte bundt cake loaded with dates, pecans, and fresh cranberries, soaked in a warm orange juice glaze. A dense, fruity holiday cake that improves overnight in the fridge.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
110 minDense, fruity, and drenched in citrus. This is a cake that gets better with every hour it sits.
Buttermilk gives the batter a tender crumb and subtle tang, while dates, pecans, and fresh cranberries pack it with so much texture you get something different in every bite. Grated orange rind runs through the whole thing, and then a hot orange juice and sugar glaze gets spooned over the top while the cake is still warm, soaking into every crack and crevice.
Bake it, glaze it, wrap it, refrigerate it. By the next day, the flavors have deepened into something truly special.
Do not freeze this one. The fridge is its happy place.
Kitchen Tips
- Cool the cake in the Bundt pan for a full 20 minutes before turning it out. Rush it and the cake will break.
- Let the orange glaze cool before spooning it over the cake so it soaks in slowly instead of running off the sides.
- Wrap tightly in foil after glazing and refrigerate overnight for the best texture and flavor.
- Bring to room temperature before serving so the crumb softens and the glaze gets slightly sticky.
Ingredients
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℉ (180℃) 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.
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