Orange Cranberry Torte
This scrumptious holiday treat is the perfect way to end your festive meal. Antioxidant-packed cranberries and omega-3-rich walnuts give this dessert a healthy kick.
Taste of Home Magazine, December/January 2011
| Servings | Prep Time | Cook Time |
| 16servings | 20minutes | 55minutes + cooling |
| Servings | Prep Time |
| 16servings | 20minutes |
| Cook Time |
| 55minutes + cooling |
Ingredients
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup walnuts chopped
- 1 cup fresh or frozen cranberries coarsely chopped
- 1 cup dates chopped
- 4 tsp orange peel grated
- Glaze
- 1/2 cup confectioners' sugar
- 2 tsp orange juice
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; set aside.
- In a large bowl, beat the sugar, buttermilk, applesauce, oil and eggs until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the walnuts, cranberries, dates and orange peel.
- Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Recipe Notes
1 slice equals 269 calories, 10 g fat (1 g saturated fat), 27 mg cholesterol, 147 mg sodium, 42 g carbohydrate, 2 g fibre, 5 g protein.
