Recipe - Cranberry Cake

2 One half cup Flour
1 cup Sugar
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Chopped Pecans
1 cup Chopped Dates
2 cup Whole Cranberries
2 Oranges; rind only, grated
2 Eggs
1 cup Buttermilk
Three fourths cup Cooking Oil
Whipped Cream For Garnish

GLAZE
Three fourths cup Orange Juice
Three fourths cup Sugar

Sift flour and measure; sift with sugar, salt, soda, and baking powder.
Stir in nuts, dates, cranberries, and orange rind. Combine beaten eggs with
buttermilk and oil; add to fruit mixture. Bake in a wellgreased tube pan
for 1 hour at 325°

FOR THE GLAZE:

Heat juice and sugar until sugar is dissolved; do not boil. Pour over hot
cake and let stand 30 minutes. Remove from pan, col, and serve. Serve with
whipped cream.

Serves 12

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. William H. Knight

Posted to MCRecipe Digest V1 #881 by Bill Spalding billspa@icanect.net
on Nov 03, 1997