Thank you to Lisa Alzo, of The Accidental Genealogist , for this always interesting and evocative month long series about the Fearless Females of our past. The instructions for this day are as follows:
March 7 — Share a favorite recipe from your mother or grandmother’s kitchen. Why is this dish your favorite? If you don’t have one that’s been passed down, describe a favorite holiday or other meal you shared with your family.
I loved my Aunt Bertha's cranberry cake from the moment I had the first yummy taste. This delightful cranberry cake has become one of our holiday treats.
2 1/4 C flour
1 C sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 C. chopped nuts
1 C. chopped dates
1 C. fresh whole cranberries
orange peel, grated from 2 oranges
3/4 C. vegetable oil
1 C. buttermilk
Sift flour, salt, sugar, baking powder and soda. Stir in nuts, dates,cranberries, and grated orange peel. Combine beaten eggs with oil and buttermilk. Stir in flour mixture and pour into well-greased 10" angel food tube pan.
Bake 1 hour at 350 degrees. Remove from oven and set on rack to cool. Leave in pan for 15 minutes. While the cake is cooling, combine 1 cup orange juice and 1 Cup of sugar. Heat over low heat until dissolved and clear. Remove cake from pan, put on rack and set over another pan to catch drippings. Pour glase over cake and pour drippings back on cake.
(Note from Aunt Bertha: I added glazed cherries, pineapple and lime peel. Freeze if desired.)