Recipe by Lennie
From the November 2002 issue of Canadian Living Magazine: In January 2001, in honour of the United Nations International Decade for the Culture of Peace, Monica Mueller of Burnaby BC started a progam that provides cakes for conferences and cultural events that focus on developing kindness. The cakes hark back to many cultures with their traditional ingredients (almonds, from the Jewish mandelbrot; dates, eaten to break the fast during the Muslim holy month of Ramadan; cranberries, from the cuisine of Canada's native peoples). She hopes that on World Kindness Day (Nov. 13) people will make these cakes and--in the spirit of kindness--give one away. Well, Recipezaar members -- are we up for that?! :-)
Top Review by moxie
I really loved the concept of this cake, and that drew me in. However, I wasn't sure it would be a favorite from reading the ingredients -- I expected a heavy, dense cake. Boy was I wrong! This cake is light and delicate-tasting, and perfect for fall. The sweet dates are the perfect foil for the tart cranberries, and it is just delicious! I made it in a bundt pan instead of two loaf pans, and brought it to my daughter's school after I sneaked a slice. Thank you for sharing this recipe, which is sweet in more ways than one!
- 1 cup butter, softened
- 1 1⁄2 cups white sugar
- 3 large eggs
- 1 tablespoon freshly grated orange rind
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups buttermilk
- 1 1⁄4 cups chopped pitted dates
- 1 cup cranberries (fresh or frozen)
- 1 cup chopped almonds
- 2 tablespoons butter, softened
- 2 cups icing sugar (sift through a sieve after measuring to remove lumps)
- 2 tablespoons orange juice
Directions See How It's Made
- Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside.
- In a mixing bowl, beat butter with sugar until mixture is fluffy.
- Next, beat in eggs, 1 at a time, then stir in orange rind.
- In a separate mixing bowl, combine flour, baking soda and powder, and salt.
- Stir dry mixture into butter mixture alternately with buttermilk (dry, buttermilk, dry, buttermilk, finally dry).
- Into this batter, stir in dates, cranberries and almonds just until combined.
- Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean, about 75 minutes.
- Turn out onto cooling racks and cool completely.
- You could now wrap cakes in heavyduty foil and freeze for up to one month, if you wish.
- To make icing, beat butter with just 1/4 cup of the icing sugar, then beat in orange juice.
- Beat in remaining sugar until icing is smooth.
- Spread icing over tops of both cakes.