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.
- 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
- 1/2 cup orange juice
- 1/4 cup sugar
- Fresh mint and additional cranberries, optional
- 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.
Originally published as Festive Cranberry Cake in Country Woman November/December 1997, p10
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