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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

407.7 calories; 4.8 g protein; 64.7 g carbohydrates; 31.8 mg cholesterol; 217.8 mg sodium. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
10/27/2012
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... Read More
(8)
16 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2012
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... Read More
(8)
Rating: 5 stars
12/23/2010
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. Read More
(7)
Rating: 5 stars
01/02/2012
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! Read More
(6)
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Rating: 5 stars
12/21/2014
First of all I have been making a recipe very similar to this one with a few exceptions for over 30 years (yet ours didn't have any alcohol or liqueur in it not even vanilla it called for a cup of chopped and toasted nuts and the glaze called for a bit more sugar but other than that it is the same). These cakes make a great gift and are usually a big hit at every holiday dinner party. This cake is super moist with the soaking glaze. I remember mom always making this on Christmas Eve for our Christmas dinner but to our surprise dad always cut into it first thing on Christmas morning once he discovered just how good it really was. It became a tradition of ours from then on to have a slice while opening our Christmas presents. Sip a fine cup of coffee or your favourite tea with a slice of this and you will be pleasantly surprised at just how splendid this really is. Thank you Staceyo for helping me relive some wonderful family memories of some long past Christmases. I'm ready to bake some more Read More
(4)
Rating: 5 stars
12/23/2011
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. Read More
(4)
Rating: 5 stars
11/25/2012
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 Read More
(3)
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Rating: 5 stars
01/03/2011
Moist and delicious even without the glaze! Read More
(2)
Rating: 5 stars
11/25/2012
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! Read More
(2)
Rating: 5 stars
02/03/2014
Loved it. I did not have cranberry-flavored liqueur so I upped the OJ to 1/2 cup. Added the zest from two navel oranges. I also added 1/2 tsp orange extract but I may skip it next time. Oh yes there is a next time. In fact I can't wait to make this again for a potluck. Compliments? Yes please. Read More
(1)