Grandma's Cranberry Orange Cake
Description
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.
Ingredients
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup white sugar
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1/3 cup orange juice
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2 eggs
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1 cup buttermilk
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2 tablespoons cranberry-flavored liqueur
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3/4 cup vegetable oil
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1 cup chopped dates
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1 cup fresh cranberries
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2 tablespoons grated orange zest
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1 cup orange juice
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3/4 cup white sugar
Directions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.