Cranberry Orange Torte
Today at my ladies Bible Study luncheon I served this cake. It is a traditional torte that I make during the holidays. Every time I make it people ask for the recipe, so here it is. Originally I learned this recipe from a dear friend who was my original hiking buddy years ago.I have made a few modifications, reducing the sugar and adding a few more dates and cranberries. You can substitute applesauce for the oil or do half coconut oil and half applesauce. Have fun making this delicious cake. It just might become one of your family traditions for the holidays.
Cranberry Orange Torte
Ingredients
2 ¼ cups flour
1 cup sugar (you can use ¾ if desired)
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts
1-1 ½ cups chopped dates
2 cups whole fresh cranberries
2 large oranges (grate rind off both oranges and squeeze juice and save for glaze)
2 large well beaten eggs
1 cup buttermilk
¾ cups canola oil (you can use applesauce or coconut oil equivalent amounts or half and half with canola oil)
For glaze mix….
½ cup fresh squeezed orange juice
⅛-¼ cup sugar
Combine flour, sugar, salt, baking powder and baking soda in a large bowl. Mix in nuts, dates, cranberries and grated orange peel. In a separate smaller bowl combine well beaten eggs, buttermilk, and oil. Stir well and add to dry ingredients. Mix until thick dough forms. Pour into well greased Bundt pan and bake in a 350 degree oven for 1 hour. Test with toothpick to make sure it comes out clean and cake is baked all the way through. Let cool until lukewarm. Turn out onto a serving platter and pour glaze over cake. Enjoy. This cake freezes very well for a few weeks.
- Cranberry Orange Torte
- Ingredients
- 2 ¼ cups flour
- 1 cup sugar (you can use ¾ if desired)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped walnuts
- 1-1 ½ cups chopped dates
- 2 cups whole fresh cranberries
- 2 large oranges (grate rind off both oranges and squeeze juice and save for glaze)
- 2 large well beaten eggs
- 1 cup buttermilk
- ¾ cups canola oil (you can use applesauce or coconut oil equivalent amounts or half and half with canola oil)
- For glaze mix....
- ½ cup fresh squeezed orange juice
- ⅛-¼ cup sugar
- Combine flour, sugar, salt, baking powder and baking soda in a large bowl.
- Mix in nuts, dates, cranberries and grated orange peel.
- In a separate smaller bowl combine well beaten eggs, buttermilk, and oil.
- Stir well and add to dry ingredients.
- Mix until thick dough forms.
- Pour into well greased Bundt pan and bake in a 350 degree oven for 1 hour.
- Test with toothpick to make sure it comes out clean and cake is baked all the way through but do not overbake.
- Let cool until lukewarm.
- Turn out onto a serving platter and pour glaze over cake. Enjoy.
- This cake freezes very well for a few weeks.
