From Lou Seibert Pappas.
Holiday Cranberry-Nut Bourbon Cake
Yield: 1 9-inch Bundt or tube cake; serves 12
2 large eggs
1 cup granulated sugar
2 tablespoons grated orange zest
¼ cup canola oil
2-½ cups unbleached all-purpose flour
1-teaspoon baking powder
1-teaspoon baking soda
1-cup fresh or frozen cranberries
1 cup chopped pitted dates or golden raisins
1 cup (4 ounces) coarsely chopped toasted pecans
¼ cup freshly squeezed orange juice
¼ cup bourbon or Scotch whiskey
Confectioners sugar for dusting
Preheat the oven to 350˚F. Butter and flour a 9-inch Bundt or tube pan.
In a large bowl, mix the eggs, granulated sugar, orange zest, and oil with a wooden spoon or an electric mixer until blended.
In a medium bowl, combine the flour, baking powder, and baking soda. Stir to blend. Gradually add the dry ingredients to the egg mixture alternately with the buttermilk in 2 increments. Mix just until blended. Fold in the cranberries, dates or raisins, and pecans. Pour the batter into the prepared pan, smoothing the top evenly.
Bake for 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out with very few crumbs.
Place the pan on a wire rack. Combine the orange juice and bourbon or Scotch and pour evenly over the hot cake. Let the cake cool in the pan for 10 to 15 minutes, then carefully unmold right side up on a wire rack. Let cool completely. Dust with confectioners sugar and cut into slices to serve.