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Karenne
December 5th, 2006, 12:16 AM
Serve this buttery cake for a make-ahead brunch dish or at the end of a casual meal.

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 cup fresh cranberries
1/2 cup coarsely chopped pitted dates
2 tablespoons chopped walnuts
1 teaspoon grated orange rind
1/2 cup butter, softened and divided
1/2 cup packed dark brown sugar
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla
1 large egg
1/2 cup fat-free buttermilk

Glaze:
1 cup powdered sugar
1 teaspoon butter, melted
2 tablespoons fresh orange juice

Preheat oven to 350.
To prepare cake, coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stirring constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.
Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.
Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.
To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake. Cut cake into squares.

Yield: 12 servings (serving size: 1 square)

writeNutrient();NUTRITION PER SERVING
CALORIES 312(26% from fat); FAT 9.1g (sat 5.1g,mono 1g,poly 2.3g); PROTEIN 3g; CHOLESTEROL 39mg; CALCIUM 32mg; SODIUM 236mg; FIBER 1.4g; IRON 1.2mg; CARBOHYDRATE 55.7g