Recipe: Cranberry Christmas Cake

Cranberry Christmas Cake

This unique holiday fruitcake features fresh cranberries and dried dates, rather than the candied fruit of traditional fruitcake.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment

Preheat oven to 350*F (175*C). Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
Combine flour, baking powder, baking soda, salt and sugar in a large bowl; stir in walnuts, cranberries, dates, and orange rind.
Combine eggs, oil and buttermilk, mixing well; stir egg mixture into flour mixture, mixing until well blended. Spoon batter into the prepared pan.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan and place on wire rack. Place rack in a large shallow pan.
Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well. Slowly drizzle the mixture over the cake. Retrieve any juice from the bottom of the pan and reapply as needed. Allow cake to cool completely on wire rack.
Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil. Refrigerate for a minimum of 24 hours or up to 8 weeks.
Serve cake with whipped cream, if desired.

Makes 12 to 14 servings.