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Orange-Cranberry Torte

Serves 16-20

2 1/4 c. sifted flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. chopped dates
1 c. chopped walnuts
1 c. fresh cranberries
grated rind of 2 oranges
2 eggs, beaten
1 c. buttermilk
3/4 c. salad oil (I use Crisco)
1 c. orange juice (freshly squeezed is best)
1 c. sugar

Preheat oven to 350 degrees. Sift dry ingredients in a large bowl and stir in nuts, dates, cranberries and orange rind. Combine eggs, buttermilk and salad oil and add to the dry ingredients until blended. Pour into a well greased 10-inch tube pan or 12-cup Bundt pan. Bake 1 hour. Let stand in pan on wire rack until lukewarm. Remove from pan and put on wire rack placed over a wide dish or large bowl. Combine the orange juice and sugar and pour over the cake. Keep pouring the orange juice/sugar mixture over the cake until all is gone. Wrap the cake in heavy aluminum foil and refrigerate for 24 hours before serving. Serve with whipped cream or vanilla ice cream. This dessert will last for up to a month in the refrigerator.

Linda M. Kroll - Front Royal




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