Description
You can serve this wondrful cake either as part of a brunch menu or at the end of a casual dinner. From Cooking Light magazine 2006.
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Directions
Preheat oven to 350 degrees.
To prepare cake, coat a 9-inch square baking pan with cooking spray and dust with flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 T. butter in a small saucepan over medium heat and stir in brown sugar, 2 T. juice and cinnamon. Cook for 3 minutes stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle the cranberry mixture evenly over the brown sugar mixture.
Lightly spoon flour into dry measuring cups; level with a knife. combine flour, baking powder and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 T. butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with the flour mixture. Spoon batter over cranberrry mixture.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes on a wire rack; run knife around outside edges and invert cake onto a plate; cool.
To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. 12 servings.
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Ingredients
 Cake:
1 cup all-purpose flour
1 cup fresh cranberries
1/2 cup coarsely chopped and pitted dates
2 T. walnuts or pecans
1 tsp. grated orange rind
1/2 cup butter, softened and divided
1/2 cup packed dark brown sugar
2 T. fresh orange juice
1/4 tsp. cinnamon
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 tsp. vanilla
1 large egg
1/2 cup fat-free buttermilk
Glaze:
1 cup powdered sugar
1 tsp. butter, melted
2 T. fresh orange juice
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