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Festive Cranberry Cake

Total Time

Prep: 10 min. Bake: 1 hour + chilling

Makes

16 servings

Each fall here in Alaska, an abundant crop of wild cranberries is ripe for cooking. This cake, a favorite in my family, makes good use of the harvest. What's more, since you can prepare it the night before your Thanksgiving celebration, the recipe is a real time-saver at a hectic time of year. —Gladys Wilson, Anchorage, Alaska
Festive Cranberry Cake Recipe photo by Taste of Home

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • GLAZE:
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • Optional: Sugared cranberries and rosemary sprigs

Directions

  1. Preheat oven to 350°. 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 until a toothpick inserted in the center comes out clean, 60-70 minutes. 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. If desired, top with sugared cranberries and rosemary.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 304 calories, 15g fat (6g saturated fat), 50mg cholesterol, 215mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 4g protein.

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