Orange Cranberry Torte Recipe

Name: Orange Cranberry Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 c. sugar; 1 c. buttermilk; 3/4 c. oil; 2 1/4 c. sifted flour; 1/4 tsp. salt; 1 tsp. baking powder; 1 tsp. baking soda; 1 c. diced dates; 1 c. chopped walnuts (black); 1 c. fresh cranberries; grated rind of 2 oranges

Servings: persons

2 eggs
1 c. sugar
1 c. buttermilk
3/4 c. oil
2 1/4 c. sifted flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. diced dates
1 c. chopped walnuts (black)
1 c. fresh cranberries
grated rind of 2 oranges

1
Sift dry ingredients. Stir in dates, nuts, cranberries and rind.
2
Combine eggs, buttermilk and oil.
3
Add to flour and fruit mixture. Stir until blended.
4
Pour into well-greased and floured 10-inch tube pan or Bundt pan. Bake 1 hour at 350u00b0.
5
Combine 1 cup orange juice and 1 cup sugar. Remove cake from pan.
6
Place on rack.
7
Pour juice over cake at least 3 times. Wrap in heavy foil. Refrigerate 24 hours before serving.
8
Keeps 2 weeks or more.

2017

kcal

Calories

139

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 1 c. sugar, 1 c. buttermilk, 3/4 c. oil, and more.

Yes, Orange Cranberry Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Cranberry Torte

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