Cranberry Torte Loaf

This torte is full of everything– fruit, dried fruit, and nuts! It is sweet and tart. Perfect with a cup of tea or coffee. Traditionally more of a Christmas dessert, but also works great for just the winter season! Spring is coming, I promise! But in the meantime, cold months mean prime time for staying in and baking.

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It makes two loaves so perfect for keeping one and giving another– or keep both to yourself! It goes quick, let me tell you. My parents and I went through half a loaf in the first sitting!

My mom has been wanting to make it for years and years. I think the last time she made it was around 18 years ago, so I was…three! That’s what she told me, anyway. She thought it was more difficult, but when you have two people it’s really not hard at all!

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So you have yer nuts, dates, cranberries, and orange zest. A perfect winter season “snack cake”!

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Just look at that color! They say the more color your food has, the better it is for you 😉

Cranberry Torte Loaf

Ingredients:

2 1/4 c. flour
1 c. sugar
1/4 t. salt
1 t. baking powder
1 t. baking soda
1 c. whole cranberries
1 1/2 c. finely chopped nuts
1 c. chopped dates
grated rind from 2 oranges
1/3 c. buttermilk
2 eggs
3/4 c. vegetable oil

Glaze:

orange juice and sugar

Directions:

– Preheat oven to 350 and grease and flour 2 bread pans.
– Sift together the flour, sugar, salt, baking powder and baking soda.
– Add the cranberries, nuts, dates and grated rind.
– Next, add the buttermilk, eggs and oil.
– Pour batter into pans and bake for 1 hour.
– While baking, combine juice of 3 oranges (or just use orange juice like I did) and mix with the same amount of sugar to make a glaze.
– When done, take torte out and cool in pan 10 minutes; remove and let cool.
– Pour O.J. over top of torte.
– Wrap in foil and refrigerate or freeze.
– Enjoy!