Festive Cranberry Cake Recipe

Festive Cranberry Cake Recipe photo by Taste of Home

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Each fall here in Alaska, an abundant crop of wild cranberries is ripe for cooking," details Anchorage resident Gladys Wilson. "This cake, a favorite in my family, makes good use of the harvest." What's more, since you can prepare it the night before your Thanksgiving celebration, her recipe is a real time-saver at a hectic time of year.

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Festive Cranberry Cake Recipe

Prep: 10 min. Bake: 1 hour + chilling

Yield: 12-16 Servings

10 60 70

Ingredients

3/4 cup butter, softened
1 cup sugar
2 eggs
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 cup fresh or frozen cranberries
1 cup chopped dates
1 cup chopped pecans
GLAZE:
1/2 cup orange juice
1/4 cup sugar
Fresh mint and additional cranberries, optional

Directions

In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. Garnish with mint and cranberries if desired. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 304 calories, 15 g fat (6 g saturated fat), 50 mg cholesterol, 215 mg sodium, 41 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Festive Cranberry Cake in Country Woman November/December 1997, p10