Football is back. Honestly, I'm not a huge fan of football. I'm more of a baseball kind of girls. However, here at my house, football is everything. My father is obsessed with football and has since he was in high school to college. You'll definitely know if footballs on or not with him here. You'll hear him screaming at the top of his lungs going "Go, go, go, go!!!" or "What was that!?", and of course, "Yea!!!!!!"
We're FSU fans here. Go Seminoles. I usually watch the big games with my family when they're on. It can be pretty entertaining. Especially when you see the coaches faces turn red from anger. Or when the ref just does a horrible call. I get a kick out of it. I find it funny to see how everyone reacts. It's usually the same. Everyone yells.
Anyways, for the fact that football is coming back, my dad decided to have a family BBQ on Saturday. I wanted to do something to. So I baked. I was going to do a Carrot Cake, but then I came across this recipe over at Culinary Concoctions by Peabody and decided to try it out.
I've never never gotten a bad recipe from her site. All her recipes are fantastic and they never let me down. They're all just amazing. And so was this. I decided to switch the dates that she used and added dried cranberries instead. The smell of is was lovely. Moist and dense and so mouth watering delicious.
For the Cake
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large egg
Zest of 1 medium orange
1 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
1 cup dried cranberries
For the Glaze
1 cup powder sugar
1/2 cup freshly squeezed orange juice
1 Tbsp. grated orange zest
1. Preheat oven to 350 degrees. Grease and lightly flour a 10-12 cup Bundt pan.
2. Using a mixer fitted with a paddle attachment, cream the butter on medium-high speed about 1 minutes, until fluffy. Add the sugar and cream on medium-high speed about 30 seconds. Add the eggs all at once and continue creaming for one minute. Add the orange zest and vanilla; beat until combined.
3. Add about half the flour, the baking soda, and the salt; mix on medium-low speed until just combined. Add the buttermilk and mix on medium-low speed until just combined. Add the rest of the flour and mix until just combined. Gently stir in the dates.
4. Spoon the batter evenly into the pan. Bake for 40-45 minutes. Let cake cool in the pan about 10 minutes. Invert it onto a rack and cool at least 20 minutes before glazing. Transfer cake to a serving plate.
5. For the glaze, combine the ingredients together and whisk until it becomes a creamy orange color. Pour glaze over cake.Serve at room temperature.