Orange & Cranberry Cakecakes 2 1/4 cup flour 1 cup sugar 1/4 teaspoon salt 1 teaspoon each baking powder 1 and soda 1 cup chopped walnuts 1 cup diced pitted dates 1 cup whole fresh cranberries 2 eggs, well beaten 3/4 cup salad oil 1 cup each sugar and orange juice Source: Sunset Magazine, December 1961 Prepared somewhat like Baba au Rhum, this cake is soaked in syrup. Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. Stir in the nuts, dates, cranberries, and orange peel. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350ø) for 1 hour. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. Set cake in a deep dish, and pour over remaining drippings. |
