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Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened, divided

  2. 1/2 cup packed brown sugar

  3. 2 tablespoons orange juice

  4. 1/4 teaspoon ground cinnamon

  5. 1 cup fresh or frozen cranberries

  6. 2/3 cup chopped dates

  7. 1/4 cup chopped walnuts

  8. 1 teaspoon grated orange peel

  9. 1 cup sugar

  10. 1 egg

  11. 1 teaspoon vanilla extract

  12. 1-1/2 cups all-purpose flour

  13. 1 teaspoon baking powder

  14. 1/2 teaspoon salt

  15. 1/2 cup buttermilk DRIZZLE:

  16. 1/2 cup confectioners' sugar

  17. 1 tablespoon orange juice

  18. 1/2 teaspoon butter, melted

  19. 1/4 teaspoon grated orange peel

Instructions Jump to Ingredients ↑

  1. In a small saucepan, melt 2 tablespoons butter. Stir in the brown sugar, orange juice and cinnamon until blended. Pour into an 8-in. square baking dish coated with cooking spray. Combine the cranberries, dates, walnuts and orange peel; sprinkle over brown sugar mixture. In a large bowl, beat sugar and remaining butter until crumbly, about 2 minutes. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to the sugar mixture alternately with buttermilk, beating well after each addition. Spread over cranberry mixture. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Combine the drizzle ingredients; drizzle over cake. Yield: 12 servings.

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