Cranberry Orange Torte

Lauren Kleinbach

ingredients

Cake Batter:

2 1/4 Cup Flour
1 Cup Sugar
1/4 Tsp Salt
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Cup Walnuts, chopped
1 Cup Dates, diced
1 Cup Fresh Cranberries
Grated ring of 2 Oranges
2 Eggs, beaten
1 Cup Buttermilk
3/4 Cup Oil

Topping:

1 Cup Orange Juice
1 Cup Sugar

directions

Preheat oven to 350 degrees.

Sift together into a bowl the flour, sugar, salt, baking powder and baking soda. Stir in the nuts, dates and cranberries, and the orange rind. Combine the eggs, buttermilk and oil. Add to flour and fruit mixture. Stir until blended.

Pour into well-greased 10-inch tube pan. Bake for 1 hour. Let stand in pan until lukewarm. Remove to rack placed over wide dish. Combine orange juice and sugar; pour over cake. Pour drippings over cake again.

Set in deep dish. Wrap in heavy foil. Refrigerate.