1 hours and 20 min.
Servings Per Recipe: 6
Amount Per Serving
% Daily Value**
Total Fat 43g
Total Carbohydrate 132g
Vitamin A 4% Vitamin C 39%
Potassium 16% Vitamin E 10%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Orange & Cranberry Cake
Date Added: May 06, 2012
This bundt cake looks perfect. I bought a bundt pan just recently and still haven’t used it yet. I’m a slacker I need to make something. I should totally try this as I love the flavor combination of orange and cranberry.
1. Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda. 2. Stir in the nuts, dates, cranberries, and orange peel. 3. Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended. 4. Pour into a well-greased 10- inch tube pan; bake in a moderate oven (350F) for 1 hour. 5. Let stand about 15 minutes. Remove cake from pan and place on a rack over a pan. 6. Heat the sugar with orange juice until dissolved; pour over cake, catching several times. 7. Set cake in a deep dish, and pour over remaining drippings. Comments on Orange & Cranberry Cake Recipe:
This recipe is high in Vitamin C with 39% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption, Oranges, Olive Oil allergies.