| 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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