Grandma's Cranberry Orange Cake Recipe - Allrecipes.com
Grandma's Cranberry Orange Cake Recipe
  • READY IN 2 hr

Grandma's Cranberry Orange Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube cake Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr 5 mins
  • READY IN

    2 hrs

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
  3. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
  4. Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
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Reviews More Reviews

Dec 16, 2008

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.

 
Jan 02, 2012

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!

 
Dec 23, 2010

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.

 
Oct 27, 2012

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...

 
Dec 23, 2011

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.

 
Nov 25, 2012

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

 
Nov 25, 2012

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!

 
Jan 03, 2011

Moist and delicious, even without the glaze!

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 64.7 g
  • 21%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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