Grandma's Moist Cranberry Orange Cake Recipe

Ingredients

• 2.25 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup white sugar
• 0.33 cup orange juice
• 2 eggs eggs
• 1 cup buttermilk
• 2 tablespoons cranberry-flavored liqueur
• 0.75 cup vegetable oil
• 1 cup chopped dates
• 1 cup fresh cranberries
• 2 tablespoons grated orange zest
• 1 cup orange juice
• 0.75 cup white sugar

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a 10-inch tube pan by greasing and flouring it. In a separate bowl, sift together the flour, baking soda, baking powder, and salt; then set aside.
2. In a large mixing bowl, combine 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil. Use an electric mixer to blend the ingredients thoroughly.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Gently fold in the chopped dates, cranberries, and orange zest. Pour the cake batter into the prepared pan and spread it out evenly.
4. Bake in the preheated oven for 1 hour, or until a knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for approximately 15 to 20 minutes.
5. Carefully remove the cake from the pan and transfer it to a serving plate. In a small saucepan, combine 1 cup of orange juice and 3/4 cup of white sugar. Bring the mixture to a boil, stirring continuously until the sugar is completely dissolved.
6. Using a turkey baster or a large spoon, generously drizzle the orange juice syrup over the cake. Use a fork or skewer to poke holes in the cake, allowing it to fully absorb the syrup and become thoroughly moistened.

Nutrition

• Calories: 408 kcal
• Fat Content: 15 g
• Fiber Content: 2 g
• Sugar Content: 43 g
• Sodium Content: 218 mg
• Protein Content: 5 g
• Cholesterol Content: 32 mg
• Carbohydrate Content: 65 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g