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.
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!
So you have yer nuts, dates, cranberries, and orange zest. A perfect winter season “snack cake”!
Just look at that color! They say the more color your food has, the better it is for you 😉
Cranberry Torte Loaf
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
3/4 c. vegetable oil
orange juice and sugar
– 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.