FESTIVE CRANBERRY CAKE

Festive Cranberry Cake image

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

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 304 calories, Fat 15g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 215mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.