Cranberry Torte
Yield
8 servingsPrep
20 minCook
60 minReady
110 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
sifted |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
dates
chopped |
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
cranberries
fresh, washed |
|
| ¼ | cup |
orange zest
grated |
*
|
| 1 | cup |
buttermilk
|
|
| ¾ | cup |
vegetable oil
|
|
| 2 | large |
eggs
beaten |
|
| Glaze | |||
| 1 | cup |
orange juice
|
|
| 1 | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
dates
chopped |
|
| 237 | ml |
pecans
chopped |
|
| 237 | ml |
cranberries
fresh, washed |
|
| 59 | ml |
orange zest
grated |
*
|
| 237 | ml |
buttermilk
|
|
| 177 | ml |
vegetable oil
|
|
| 2 | large |
eggs
beaten |
|
| Glaze | |||
| 237 | ml |
orange juice
|
|
| 237 | ml |
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℉ (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.
