orange-cranberry-date cake
-With the holidays coming, this is a cake that can be made in small bundts for gifts and can also be completed, frozen and retrieved for a family get together at another holiday function. -This recipe came from a coworker Dee Alonso at AMD in 1975 and she told me she got it from a friend of hers, Mady Valmoja. -I have made many of these and they are always a 'hit' from those who have tasted it. It is a reprieve from fruit cakes with citron, because all is fresh and not candied. -Many have commented that they are sure there is alcohol in it, but once you make it you will see NONE.
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 2-1/4 cup sifted flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sugar
- 1 teaspoon salt
- 1 cup fresh cranberries
- 1 cup chopped dates
- 1 cup chopped nuts (i use walnuts, but pecans ok)
- 2 - grated rind of 2 oranges
- 1 cup buttermilk or sour milk
- 3/4 cup oil (i use olive oil for health)
- 2 - well-beaten eggs
- 1 cup sugar for cake glazing
- 1 cup orange juice for cake glazing
How To Make orange-cranberry-date cake
-
Step 1Sift first 5 dry ingredients together. I am sorry I have no pictures, but this only seems difficult the first time, but you really have to try hard to not have this taste wonderful. The ingredients are simple combinations and baking 2 at a time works well for future time-saver.
-
Step 2Add the next 4 items to dry ingredients. Mix together next 3 (wet) ingredients. Add wet ingredients to dry ingredients and mix well. Pour into a greased tube or bundt pan and bake for 1 hour at 350 degrees Fahrenheit.
-
Step 3While cake is baking, mix together 1 cup orange juice and 1 cup sugar until sugar is dissolved.
-
Step 4Pour OJ/sugar mixture over warm cake, wrap tightly and refrigerate (in baking pan) for 24 hours or at least over night. Easy removal can be done by lowering pan into warm watger for a few seconds and inverting onto serving platter.
-
Step 5This is the point where you can wrap up the cake and freeze for later retrieval. To speed up the absorption of OJ into the cake, an ice-pick can be used to poke holes into the cake and also run gently down pan creases to assure OJ totally encompasses the cake with moisture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes