2 1/4 c Flour 1 c Diced pitted dates
1 c Sugar 1 c Whole fresh cranberries
1/4 ts Salt 2 Eggs, well beaten
1 ts Each baking powder 3/4 c Salad oil
And soda 1 c Each sugar and orange juice
1 c Chopped walnuts
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 (350) 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.
Yields
6 servings
