CHRISTMAS CAKE

This recipe is from my good friend at St. Paul’s, Andy Johnson

2 1/4 cups sifted flour
1 cup sugar
1/4 tsp baking powder
1 tsp baking soda
1 cup chopped walnuts or pecans
1 cup chopped dates
1 cup fresh whole cranberries
Zest of 2 oranges
2 eggs, beaten
1 cup buttermilk
1/4 cup canola oil

For the topping
1 cup orange juice
1 cup sugar

Sift together the flour, sugar, salt, baking powder and baking soda.
Stir in the nuts, dates, cranberries, and orange zest


Sift together the flour, sugar, salt, baking powder and baking soda.
Stir in the nuts, dates, cranberries and orange rind.
In another bowl mist the eggs, buttermilk, and oil. Pour it into the
flour mixture and blend thoroughly.
Pour into a 10-inch tube pan or bundt pan. Bake in a 350 degree oven
for one hour. Remove, let cool until lukewarm and then remove from pan.
When cake is cold set on a rack over a bowl. Mix the orange juice
and sugar and pour over the cake. I take what doesn't sink in the first time
and pour it over again. I also turn the cake over so the orange/sugar
mixture can soak in to the bottom.
Serve with vanilla ice cream.