Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve this buttery cake for a make-ahead brunch dish or at the end of a casual meal.

Jan Moon
Recipe by Cooking Light December 2006

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
12 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.

  • Lightly spoon 1 1/2 cups 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 tablespoons 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 flour mixture. Spoon batter over cranberry mixture.

  • Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. 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. Cut cake into squares.

Nutrition Facts

312 calories; calories from fat 26%; fat 9.1g; saturated fat 5.1g; mono fat 1g; poly fat 2.3g; protein 3g; carbohydrates 55.7g; fiber 1.4g; cholesterol 39mg; iron 1.2mg; sodium 236mg; calcium 32mg.
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