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Orange Cranberry Torte

 Orange Cranberry Torte
“Around the holidays 45 years ago, a friend gave me this recipe; it’s been a favorite ever since.” —Bertha Palamar, Fulton, New York
16 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup sugar
  • 1 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 cup chopped dates
  • 4 teaspoons grated orange peel
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons orange juice

Directions

  • Coat a 10-in. fluted tube pan with cooking spray and sprinkle with
  • flour; set aside.
  • In a large bowl, beat the sugar, buttermilk, applesauce, oil and eggs
  • until well blended. Combine the flour, baking powder, baking soda
  • and salt; gradually beat into sugar mixture until blended. Stir in
  • the walnuts, cranberries, dates and orange peel.
  • Pour into prepared pan. Bake at 350° for 55-60 minutes or until a

2 of 2

Orange Cranberry Torte (continued)

Directions (continued)

  • toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pan to a wire rack to cool completely.
  • Combine glaze ingredients; drizzle over cake. Yield: 16 servings.
Nutritional Facts: 1 slice equals 269 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 147 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.