Orange Cranberry Torte

All of my life I thought this was a recipe handed down for generations on my dad’s side of the family.  I recently found out that my Aunt found this recipe and shared it with my mom.  Oh well, my kid’s kids can say it is an old recipe that has been in the family for generations!

Get started on this one early because it has to sit in the fridge for 24 hours!

2 ¼ cups flour

1 cup sugar

¼ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon orange peel spice (or grated rind of two oranges, I prefer the spice)

1 cup chopped walnuts

1 cup diced dates

2 cups fresh cranberries (in a pinch I’ve used Craisins and they worked, soak them in water first)

2 beaten eggs

1 cup buttermilk

¾ cup cooking oil

Combine and set aside:

1 cup orange juice

1 cup sugar

1 long skewer-like object for poking holes.  A fork is not long enough.

Preheat oven to 350 F.

1. Well grease a Bundt pan.  I prefer Wilton’s Cake Release. 
2. Combine dry ingredients.
3. Add nuts, dates and cranberries.
4. Combine eggs, buttermilk and oil and add to flour and fruit mixture.
5. Stir until blended.
6. Pour into greased Bundt pan.
7. Bake for about 55 minutes.
8. Let cool about 10 minutes.
9. Turn out onto cooling rack.
10.  Poke all over with skewer.
11. Pour orange juice over top.
12.  Repeat until most of orange juice has been absorbed.
13. Place on plastic wrap and pour remaining juice over top.
14. Wrap in plastic wrap and tin foil.
15. Chill for 24 hours.