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  • Writer's pictureTips From Pips

Orange Cranberry Cake


  • 2 ½ C sifted flour

  • 1 C Sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ¼ tsp salt

  • 1 C cranberries

  • 1 C Cut-up dates

  • 1 C chopped walnuts or pecans

  • Grated rind of 2 Oranges

  • 2 Eggs, well beaten

  • 1 C buttermilk

  • ¾ C vegetable oil

  • 1 C orange juice

  • 1 C sugar


  1. Preheat oven to 350 degrees.

  2. Sift together dry ingredients. Add cranberries, dates, nuts and orange rind, mix well.

  3. Add beaten eggs, buttermilk and oil. Stir until well blended.

  4. Pour into a greased tube pan and bake for 1 hour.

  5. Let stand in the pan until lukewarm. Take out of the pan and place on a wire rack over a deep, wide bowl.

  6. Mix the orange juice and sugar together and pour over the cake. Pour the juice drips from the bowl over the cake. Then place the cake into the bowl and let stand until all the juice is absorbed into the cake.

  7. Wrap in tinfoil and let stand 24 hours in the refrigerator before serving. Keeps 2 weeks in the refrigerator.

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