| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 10 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 3/4 | c | Shortening |
| 2 | x | Eggs |
| 2 | c | Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Baking powder |
| 1 | ts | Soda |
| 1 | c | Buttermilk |
| 1 | ts | Orange flavoring |
| 1 | c | Whole cranberries |
| 1 | c | Chopped dates |
| 1 | c | Chopped nutes |
INSTRUCTIONS
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 350 degrees 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 tsp orange favoring; bring to boil and pour over cake while warm. Let set several hours before serving. Published in Kitchen-Klatter Magazine in Dec. 1978. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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