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Categories:
brandy orange juice concentrate cranberries dates pecans orange rind vanilla pineapple tidbits eggs flour baking soda salt ground cinnamon allspice nutmeg brandy
Viewed: 59 - Published at: 7 years agoIngredients
- 1/4 c. brandy or fruit juice
- 1 (6 oz.) can orange juice concentrate
- 1 c. cranberries, chopped
- 1 (8 oz.) pkg. pitted dates, chopped
- 1 c. chopped pecans
- 1 Tbsp. grated orange rind
- 1 tsp. vanilla
- 1 (8 oz.) can unsweetened pineapple tidbits, drained
- 2 eggs, lightly beaten
- 2 c. all-purpose flour
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 1/2 c. brandy
Method
- Combine 1/4 cup brandy, thawed orange juice concentrate and cranberries in a large bowl; cover and let stand 1 hour.
- Combine dates, pecans, orange rind, vanilla, eggs and pineapple.
- Add to cranberry
- mixture; stir well.
- Combine flour, baking soda, salt, cinnamon, allspice and nutmeg.
- Add to fruit mixture; stir well.
- Spoon batter into a 6-cup Bundt pan coated with cooking spray.
- Bake at 325° for 45 minutes or until a wooden pick comes out clean.
- Cool cake 20 minutes.
- Remove from pan and cool completely on a wire rack.
