Festive Cranberry Cake
Cake:
¾ cup butter or margarine, softened
1 cup sugar
2 eggs
2¼ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1 cup Mrs. Gerry’s Cranberry Orange Relish
1 cup chopped dates
1 cup chopped pecans
Glaze:
½ cup orange juice
¼ cup sugar
Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Mrs. Gerry's Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10-inch tube pan. Bake 350°F for 60-70 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake, cover and refrigerate for at least 8 hours. If desired, garnish with whipped topping, fresh mint leaves and whole cranberries. Enjoy!