"A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim." — STACEYO
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2 1/4 cups
grated orange zest
So moist and delicious and my entire family loved it! The recipe was also very easy to make. I'm a huge cranberry fan so I added an extra 1/3 cup of cranberries. The cake is very sweet, so don't worry about the cranberries making it too sour or tart. The cake absorbed the boiled orange juice mixture very well after using a fork to poke a row of holes around the cake. I will DEFINITELY make this cake again!
If you're not a fan of very moist or sticky cake, just use half of the boiled orange juice mixture.
This recipe can also double up as an EXCELLENT cranberry orange muffin recipe if you omit the boiled orange juice mixture completely and bake in a muffin pan instead. I tried a slice of the cake before adding the boiled orange juice and thought it would be a perfect muffin that way.
One of my favorite recipes--only difference is that mine calls for 1 tablespoon soda in place of 1 teaspoon each soda and baking powder. Even people who do not like fruit cake usually like this one.
This was delicious! So moist and flavourful. Like another reviewer, I didn't have any cranberry liqueur so I simmered a handful or so of cranberries in water and sugar then mooshed the cranberries once they were cooked and added that to the batter. I made the cake in the afternoon and served it for New Year's dinner and the cake soaked up most of the sauce that pooled around the bottom. I didn't find it too sweet at all. Just perfect!
My mom made this for a church potluck and only half of the cake made it out because the kitchen helpers helped themselves over and over.
We had to make a substitution as did not have any cranberry - flavor liqueur so she simmered fresh cranberries with a bit of water until they reduced enough to strain syrup off - it worked and the cake came out beautiful. I was stopped by many requesting the recipe.
I didn't change a thing and it was superb! The cake was moist and, between my husband and I, it took us 5 days before finishing and it was still delicious, not dry at all. I didn't have cranberry liquor so instead I added regular cranberry juice. Definitely a keeper with a nice orange icing...yummy in the tummy! Thank you so much StaceyO for sharing this wonderful recipe
My husband says this is in my top 3 cakes ever. I too hate for people to judge a recipe when they didnt make it correctly, BUT just to let you know an OPTION, I used all cranberries (no dates), TripleSec (orange liquor)and pecans in the bottom of my bundt pan. Wonderfully moist and delicious! I am sure if you use dates and cranberry liguor
it would be perfection...
Moist and delicious, even without the glaze!
So moist! I did not have the oj, orange or orange liquer or dates. But I did have my homemade cranberry apple orange relish with walnuts left over from Thanksgiving the day before. I just added more chopped walnuts because I like them. Did not do the icing (cutting back on sugar)& the cake was sweet enough without it. Will make again next year!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Cranberry Orange Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 135
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