Cranberry brunch cake.
Stir together flour, baking powder, soda, cinnamon, ginger, and allspice; set aside. With an electric mixer, beat the butter, sugar, and peel until creamy. Add eggs, one at a time, beating well after each. Alternately add the flour mixture and orange juice, blending well. By hand, stir in cranberries and nuts.
Spoon batter into a well-greased and flour-dusted 10-inch tube pan with removalbe bottom. Bake in a 350[deg.] over until a wooden pick inserted comes out clean, about 1 hour. Cool in pan on a rack for 30 minutes. Remove cake from pan and let cool completely on a serving plate. Serves 8 to 10.
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|Date:||Nov 1, 1984|
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