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.