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Cranberry Date Pecan Coffeecake
2 eggs
1 C. sugar
1/4 C. unsalted butter - softened
1/2 C. vegetable oil
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. vanilla
3/4 C. orange juice
1 T. orange liqueur or 1/4 t. orange oil (optional)
1/2 C. buttermilk (or Saco Buttermilk Blend per package instructions)
2 1/2 C. all purpose flour
1 C. cranberries (half chopped - half whole)
1 C. chopped dates
1 C. pecans - chopped
Glaze:
1 C. confectioner's sugar
orange juice - as required
1 t. lemon juice
Preheat oven to 350°F.
Generously grease a 10-inch layer or springform pan. Blend ingredients, except
cranberries, nuts and dates, in order given, using a hand whisk or on slow speed
of mixer. Fold in nuts, dates, and cranberries. Spoon into prepared pan, place
on baking sheet, and bake until top springs back when gently touched (55 to 65
minutes). Cool well.
Mix glaze ingredients (add enough orange juice to make a
pourable liquid) and drizzle lightly over cake.
Serves 12 to 16.
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