| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cakes | 6 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Each baking powder |
| And soda | ||
| 1 | c | Chopped walnuts |
| 1 | c | Diced pitted dates |
| 1 | c | Whole fresh cranberries |
| 2 | Eggs, well beaten | |
| 3/4 | c | Salad oil |
| 1 | c | Each sugar and orange juice |
INSTRUCTIONS
Source: Sunset Magazine, December 1961 Prepared somewhat like Baba au Rhum, this cake is soaked in syrup. Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. Stir in the nuts, dates, cranberries, and orange peel. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350°) for 1 hour. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. Set cake in a deep dish, and pour over remaining drippings.
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