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Orange-Cranberry Torte


  • 2 1/4 cups sifted flour
  • 1 cup granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup chopped walnuts
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  • 1 cup diced dates
  • 1 cup fresh cranberries
  • grated rind of 2 oranges
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 3/4 cup oil
  • 1 cup orange juice
  • 1 cup granulated sugar


Start heating oven to 350 degrees F. Sift together into a bowl the flour, sugar, salt, baking powder, and soda. Stir in the nuts, dates and cranberries, and the orange rind. Combine eggs, buttermilk and oil. Add to flour-fruit mixture. Stir until blended.

Pour into well-greased 10 inch tube pan. Bake 1 hour. Let stand in pan until lukewarm. Remove to rack placed over a wide dish.

Combine orange juice and sugar; pour over cake. Pour over drippings again, until cake soaks up all the orange juice and sugar. Set in deep dish. Wrap in heavy foil. Refrigerate 24 hours. Serve in slices with whipped cream. Keep refrigerated for 2 weeks or more. Makes 12-16 servings.


By Robin from Washington, IA

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