Festive Cranberry Cake Recipe
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
- 1. 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.
1 piece: 304 calories, 15g fat (6g saturated fat), 50mg cholesterol, 215mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 4g protein
Reviews for Festive Cranberry Cake
Reviewed Mar. 14, 2010
"Great recipe. Everyone loved it.This is my new 'Christmas Cake'"
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