Published Jun 19th
Prep 40m Cook 1h 5m Additional 15m Ready In 1h 60m
Servings 1 - 10 inch tube cake Calories 407.7

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.

Recipe Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ⅓ cup orange juice
  • 2 eggs
  • 1 cup buttermilk
  • 2 tablespoons cranberry-flavored liqueur
  • ¾ cup vegetable oil
  • 1 cup chopped dates
  • 1 cup fresh cranberries
  • 2 tablespoons grated orange zest
  • 1 cup orange juice
  • ¾ cup white sugar

Cooking Directions

  1. 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. 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. 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.
  3. 3 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.
  4. 4 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

  • Calories 407.7
  • Carbohydrate 64.7 g
  • Cholesterol 31.8 mg
  • Fat 15 g
  • Fiber 2.4 g
  • Protein 4.8 g
  • Saturated Fat 2.6 g
  • Sodium 217.8 mg
  • Sugar 43.4 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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! - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. Moist and delicious even without the glaze!
  9. 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.

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