CRANBERRY ORANGE TORTE

CRANBERRY ORANGE TORTE

2 1/2 cups flour

2 cups sugar, divided

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup chopped toasted walnuts

1 cup diced pitted dates

1 cup fresh whole cranberries

Grated rind of 2 oranges

2 beaten eggs

1 cup buttermilk

3/4 cup vegetable oil

1 cup fresh orange juice

Whipped cream

In large bowl, combine flour, one cup sugar, baking powder, baking soda and salt. Stir in walnuts, dates, cranberries and orange rind, and toss until coated and separated. In another small bowl, combine eggs, buttermilk and oil; beat well and add to dry mixture. Blend thoroughly and turn into greased and floured 10-inch bundt pan. Bake at 350 degrees on hour or until cake tests done. Cool in pan until lukewarm. Invert onto large plate. Cool completely.
While cake is cooling, mix remaining cup sugar and orange juice in small saucepan. Heat and stir until sugar is dissolved. Cool slightly.
When cake is cool, prick top with time fork. Pour orange-sugar syrup over cake, letting excess drip onto plate underneath. Pour from plate back into saucepan and pour over cake again. Continue until cake absorbs all syrup. Remove cake to clean serving plate and wrap with plastic wrap. Refrigerate 24 hours before serving with whipped cream.(About 16 servings)

Note: This excellent recipe was originally posted many years ago in

The Detroit Free Press.

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