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orange-cranberry-date cake

(1 rating)
warrydailey avatar
Recipe by
Warrenette Dailey
@warrydailey
Morgan Hill, CA

-With the holidays coming, this is a cake that can be made in small bundts for gifts and can also be completed, frozen and retrieved for a family get together at another holiday function. -This recipe came from a coworker Dee Alonso at AMD in 1975 and she told me she got it from a friend of hers, Mady Valmoja. -I have made many of these and they are always a 'hit' from those who have tasted it. It is a reprieve from fruit cakes with citron, because all is fresh and not candied. -Many have commented that they are sure there is alcohol in it, but once you make it you will see NONE.

(1 rating)
yield 12 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For orange-cranberry-date cake

  • 2-1/4 c
    sifted flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 c
    sugar
  • 1 tsp
    salt
  • 1 c
    fresh cranberries
  • 1 c
    chopped dates
  • 1 c
    chopped nuts (i use walnuts, but pecans ok)
  • 2
    grated rind of 2 oranges
  • 1 c
    buttermilk or sour milk
  • 3/4 c
    oil (i use olive oil for health)
  • 2
    well-beaten eggs
  • 1 c
    sugar for cake glazing
  • 1 c
    orange juice for cake glazing

How To Make orange-cranberry-date cake

  • 1
    Sift first 5 dry ingredients together. I am sorry I have no pictures, but this only seems difficult the first time, but you really have to try hard to not have this taste wonderful. The ingredients are simple combinations and baking 2 at a time works well for future time-saver.
  • 2
    Add the next 4 items to dry ingredients. Mix together next 3 (wet) ingredients. Add wet ingredients to dry ingredients and mix well. Pour into a greased tube or bundt pan and bake for 1 hour at 350 degrees Fahrenheit.
  • 3
    While cake is baking, mix together 1 cup orange juice and 1 cup sugar until sugar is dissolved.
  • 4
    Pour OJ/sugar mixture over warm cake, wrap tightly and refrigerate (in baking pan) for 24 hours or at least over night. Easy removal can be done by lowering pan into warm watger for a few seconds and inverting onto serving platter.
  • 5
    This is the point where you can wrap up the cake and freeze for later retrieval. To speed up the absorption of OJ into the cake, an ice-pick can be used to poke holes into the cake and also run gently down pan creases to assure OJ totally encompasses the cake with moisture.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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