The Holidays are fast approaching.
It's time to start decorating --seems we just put everything away.
We still have a few open dates for holiday parties (breakfasts, luncheons, dinners and cocktail parties).
Our Sunday Brunch is scheduled for 12 Dec - call now to book your reservation. The Wild & Wacky Brunch bunch will be here - will you?
We've decided (by special request) to host Miss Fannie's Holiday Tea on Sunday, 19 December. Be sure to call for additional information and reservations.
makes 12 servings
I found this recipe many Christmases ago; it's worth the wait for cranberry seaqson.
1 cup vegetable oil
2 large eggs
1 cup buttermilk
2 cups sugar
1 ounce brandy
1 tablespoon orange zest
2-3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup flour
1 cup chopped pecans
1 cup chopped dates
2 cups fresh or frozen cranberries, thawed
GLAZE
1/4 cup orange juice
1/3 cup sugar
1/4 cup brandy
1. Combine oil, eggs, buttermilk, brandy, sugar and orange zest
in mixing bowl; beat at low speed until just mixed. Add 2-3/4
cups flour, baking soda and salt.
2. In a another bowl toss pecans, dates, cranberries with 1/4
cup flour; gently stir into batter.
3. Spoon batter into a well greased & floured tube pan. Bake
at 350 for 1 hour or until center tests done. Cool in pan for
15 minutes. Remove from pan and immediately brush with warm
glaze. Cool.
4. Glaze: Combine sugar and orange juice in small saucepan and
bring to a boil. Cook until sugar dissolves. Remove from pan
and stir in brandy. Use as directed. To get the brandy flavor
and no alcohol; add brandy with juice/sugar and boil as
directed.
5. The cake is more flavorful if made at least one day in
advance. Garnish with candied cranberries/cherries and mint.
Hope we have the pleasure of your company during the Holiday Season!
Peggy
