Cranberry Torte
Tangy cranberry bread pudding with a sweet orange glaze.

Recipe by Vickie Mayville

Ingredients

• 1 1/2 cups flour
• 2 cups sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup chopped walnuts
• 1 cup chopped dates
• 1 cup cranberries
• 2 eggs, beaten
• 1 cup buttermilk
• 3/4 cup canola oil
• 2 medium oranges, zested and juiced

Directions

Preheat oven to 350. Sift together flour, 1 cup sugar, salt, baking powder and baking soda in a large bowl. Fold in nuts, dates, cranberries, and half of the orange zest. In a separate bowl, wisk eggs, milk, and oil until combined. Add to dry ingredients and mix until a thick batter forms. Pour into 2 quart baking dish and bake for 50 minutes.

Meanwhile, in a small sauce pan, bring the orange juice, the rest of the orange zest, and 1 cup of sugar to a boil, then simmer and reduce liquid to one cup. Remove torte from oven when done and let cool for 5 minutes. Pour glaze over tort.

Serves 8