Grandma's Cranberry Orange Cake
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt3 cup
White Sugar1 cup
Orange Juice2
Eggs1 cup
Buttermilk3 cup
Vegetable Oil1 cup
Date (chopped)1 cup
Cranberry (fresh)2 tbsps
Orange Zest (grated)Directions:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease and flour a 10 inch tube pan
3
Sift together the flour, baking soda, baking powder and salt; set aside
4
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
5
Add the dry ingredients and mix just until moistened
6
Fold in the chopped dates, cranberries and orange zest
7
Pour the batter into the prepared pan and spread evenly
8
Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean
9
Let the cake cool in the pan set over a wire rack for 15 to 20 minutes
10
Remove the cake from the pan and place on a serving plate
11
In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar
12
Bring to a boil, stirring until the sugar has dissolved
13
Use a turkey baster or large spoon to drizzle the sauce over the cake
14
Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened