Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs, room temperature2-1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 cup buttermilk1 cup fresh or frozen cranberries1 cup chopped dates1 cup chopped pecansGLAZE:1/2 cup orange juice1/4 cup sugarOptional: Sugared cranberries and rosemary sprigs
Preparation
Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, top with sugared cranberries and rosemary.
