Cranberry Cake

Recipe Ingredients

3/4 cup	148g / 5.2oz	Shortening
1 cup	198g / 7oz	Sugar
2		Eggs
2 1/4 cups	140g / 4.9oz	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Buttermilk
		Grated zest of 2 oranges
1 cup	93g / 3.3oz	Fresh cranberries - chopped
1 cup	146g / 5.1oz	Chopped dates
1 cup	146g / 5.1oz	Walnuts - finely chopped
		Butter - for greasing
		Whipped cream for serving - (optional)

Recipe Instructions

Cream shortening and sugar until fluffy. Beat in eggs 1 at a time. Sift together flour, baking powder, baking soda and salt. Beat alternately with buttermilk into creamed mixture on low speed, 2 minutes. Beat in orange zest. Stir in cranberries, dates and walnuts.

Pour batter into greased 10-inch tube or bundt pan. Bake at 350 degrees until toothpick inserted in center comes out clean, 1 hour. (Cake is best if stored in airtight container for 24 hours for flavors to develop.) Serve with whipped cream, if desired.

This recipe yields 8 to 10 servings.

Each of 10 servings: 463 calories; 142 mg sodium; 43 mg cholesterol; 24 grams fat; 58 grams carbohydrates; 7 grams protein; 1.14 grams fiber.

Source:
The Los Angeles Times, 11-17-1999

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