| 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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