Looking for recipe for Paula Deen's cranberry orange Christmas cake?!
Question: It was in her second Christmas magazine that came out last yr (there were two different issues that were released at different times). Unfortunately all the copies were sold out before I was able to buy one anywhere.
I already checked her site and it's not there either.
Answers: It was in her second Christmas magazine that came out last yr (there were two different issues that were released at different times). Unfortunately all the copies were sold out before I was able to buy one anywhere.
I already checked her site and it's not there either.
3 cups flour
1 1/2 tsp. baking soda
2/3 cup margarine (room temperature)
1 1/4 cup sugar
3 eggs OR 6 egg whites (room temperature)
1 1/2 cups buttermilk
1 1/2 cups cranberries
1 1/2 tsp. grated orange peel
Grease and flour a bundt pan. Sift together flour and soda-set aside.
In another bowl beat margarine and sugar together until creamy. Add eggs and orange peel and beat until fluffy. Sprinkle half the dry mixture over this and beat until blended--beat in half of the buttermilk.
Repeat the process, beating until just blended. Stir in cranberries.
Bake at 1 hour at 350o
Cool 10 minutes in pan. Remove from pan and complete cooling on rack.
2 1/4 cups of flour
1/4 teaspoon of salt
1 teaspoon of baking soda
1 cup of sugar
1 cup of walnuts, chopped
1 cup of dates, diced
1 cup of fresh cranberries, diced
Rind of 2 oranges, grated
2 eggs, well beaten
1 cup of buttermilk
3/4 cup of oil
Glaze:
3/4 cup of orange juice
1 cup of sugar
3/4 cup of Grand Marnier
Preheat oven to 350oF. Sift together flour, salt, baking powder, and soda. Stir in the nuts, sugar, dates, cranberries and rind. Combine the eggs, milk and oil. Add to the fruit mixture and stir well. Pour into a well greased 9 1/2 inch tube pan. Bake for 50 to 60 minutes. Cool until lukewarm. Remove from pan, place on a rack with pan underneath. Poke holes in the top of the cake with a toothpick, and pour glaze over the cake, salvage glaze drippings from the pan and pour over again. Serves 12 - 14
