| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | c | Chopped nuts |
| 1 | c | Chopped dates |
| 1 | c | Fresh cranberries |
| 2 | Orange rinds; grated | |
| 2 | Eggs; beaten | |
| 1 | c | Buttermilk |
| 3/4 | c | Cooking oil |
| 1 | c | Orange juice |
| 1 | c | Sugar |
INSTRUCTIONS
ICING In bowl sift together the flour, sugar, salt, baking powder & baking soda. Stir in nuts, dates, cranberries & orange rind. Combine eggs, buttermilk & oil. Add to flour mixture. Stir until blended. Pour into a well-greased 10-inch tube pan & bake for 1 hour at 350. Remove from oven & let stand in pan until lukewarm. Remove to rack placed over a wide dish. ICING: Combine orange juice & sugar. Stir repeatedly until sugar is dissolved. Pour over cake, smoothing with a spoon. Repeat until all juice is used up. Wrap cake in foil & place in refrigerator or freezer. Refrigerated, it will keep 2 weeks or more. MRS. BILLY MARSHALL ALBUQUERQUE, NM From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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