• 12servings
  • 70minutes
  • 304calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 2-1/4 cups all-purpose flour

  5. 1 teaspoon baking powder

  6. 1 teaspoon baking soda

  7. 1 cup buttermilk

  8. 1 cup fresh or frozen cranberries

  9. 1 cup chopped dates

  10. 1 cup chopped pecans

  11. GLAZE:

  12. 1/2 cup orange juice

  13. 1/4 cup sugar

  14. Fresh mint and additional cranberries, optional

Instructions Jump to Ingredients ↑

  1. Festive Cranberry Cake Recipe photo by Taste of Home 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.


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