| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Pies, Cookies, Bakery-shop, To post |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Baking Powder |
| 1 |
c |
Chopped Pecans |
| 1 |
c |
Chopped Dates |
| 2 |
c |
Whole Cranberries |
| 2 |
|
Oranges; rind only, grated |
| 2 |
|
Eggs |
| 1 |
c |
Buttermilk |
| 3/4 |
c |
Cooking Oil |
|
|
Whipped Cream For Garnish |
| 3/4 |
c |
Orange Juice |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
GLAZE
Sift flour and measure; sift with sugar, salt, soda, and baking powder.
Stir in nuts, dates, cranberries, and orange rind. Combine beaten eggs with
buttermilk and oil; add to fruit mixture. Bake in a well-greased tube pan
for 1 hour at 325°
FOR THE GLAZE:
Heat juice and sugar until sugar is dissolved; do not boil. Pour over hot
cake and let stand 30 minutes. Remove from pan, col, and serve. Serve with
whipped cream.
Serves 12
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. William H. Knight
Posted to MC-Recipe Digest V1 #881 by Bill Spalding <billspa@icanect.net>
on Nov 03, 1997
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