Recipe by Gingerbee
This is a wonderful sweet and tangy holiday cake that can be made weeks in advance. The longer it rests the flavors develop and they're a great treat to give as a gift.
Top Review by Gay Gilmore
This sounds great on paper, and the flavor is good, but there were problems with the recipe. This really didn't rise at all, and I know my baking power was fresh. The bigger problem was the glaze. Does it need to be cooked into a syrup? Seemed weird to just mix a cup of orange juice with a cup of sugar. When I poured it over the cooled cake it just ran right off into a puddle on the plate.
Bowl 1 Batter
- 2 1⁄4 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 1⁄2 cups dates (diced)
- 1 cup walnuts (chopped)
- 2 cups cranberries
- 2 to taste x oranges, zest of
- 2 eggs (beaten)
- 3⁄4 cup canola oil
- 1 cup buttermilk
Bowl 3 Glaze
- 1 cup orange juice
- 1 cup sugar
Directions See How It's Made
- Preheat oven to 350 degrees.
- Bowl#1~ sift flour, sugar, BP, dates, nuts, cranberries and zest of 2 oranges; set aside.
- Bowl#2~ In a mixing bowl, beat eggs, oil and buttermilk and add to dry ingredients in bowl#1.
- Pour into 2, well-greased loaf pans 7-1/2" x 3".
- Bake for 35 minutes or until cake-tester comes out clean.
- Mix orange juice and sugar and pour over cooled cake.
- These cakes keep very well in the refrigerator for 2 weeks wrapped in plastic wrap and turned upside down and right-side up to distribute the moisture evenly throughout.