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Cranberry Bundt Cake / Wreath
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Decorate the ring cake with colorful dried fruits and nuts for a holiday wreath cake.
2 1/2 cups all purpose unbleached flour
1 cup raw sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
8 oz dates, pitted and quartered
1 1/2 cups fresh whole cranberries
2 tablespoons orange zest
1 cup walnuts, chopped
2 eggs, beaten
3/4 cup extra virgin olive oil
1 cup buttermilk
glaze:
1 cup powdered sugar
1-2 tablespoons orange juice
dried fruits and nuts, for decorating if desired
Preheat oven to 350 degrees. Combine flour, sugar, salt, baking soda and baking powder in large bowl and whisk well. Stir in dates, cranberries, zest and nuts. In another bowl, whisk together the eggs, oil and buttermilk. Stir into dry mixture. Pour batter into lightly oiled bundt pan. Bake 45-55 minutes. Allow to stand 10 minutes before inverting onto serving plate. Combine powdered sugar and juice. When cake is cool, pour the glaze over. Decorate as desired.
Recipe created 2006-04-25.
