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Cranberry Cake with Buttermilk - Cranberry Cake
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Serves/Makes:1 bundt cake

  • Cake:
  • 2-1/2 cups (600 ml) sifted flour
  • 1 cup (225 ml) sugar
  • 1 cup (225 ml) whole fresh cranberries
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). soda
  • 1 tsp (5 ml). baking powder
  • 1 cup (225 ml) chopped dates (or raisins)
  • 1 cup (225 ml) chopped nuts
  • Grated rind of 2 oranges
  • 2 eggs, beaten
  • 1 cup (225 ml) buttermilk
  • 3/4 cup (175 ml) salad oil
  • Glaze:
  • 3/4 cup (175 ml) orange juice
  • 3/4 cup (175 ml) sugar
  • Sift flour and measure.
  • Sift again with sugar, salt, and soda and baking powder. Stir into the flour mixture, the dates, nuts, cranberries, and orange rind.
  • Combine beaten eggs and buttermilk with oil.
  • Add to flour and fruit mixture. Mix thoroughly.
  • Bake in a greased and floured bundt pan for 1 hour at 325 degrees (175 C.).
  • While cake is hot, heat glaze ingredients until sugar is dissolved, do not boil.
  • Pour over hot cake in pan and let stand for 30 minutes.

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