Grandma's Cranberry Orange Cake

Grandma's Cranberry Orange Cake


"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 2 h {{adjustedServings}} servings 408 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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. 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. 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. 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.
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Reviews 11

  1. 13 Ratings


So moist and delicious and my entire family loved it! The recipe was also very easy to make. I'm a huge cranberry fan so I added an extra 1/3 cup of cranberries. The cake is very sweet, so don't worry about the cranberries making it too sour or tart. The cake absorbed the boiled orange juice mixture very well after using a fork to poke a row of holes around the cake. I will DEFINITELY make this cake again! If you're not a fan of very moist or sticky cake, just use half of the boiled orange juice mixture. This recipe can also double up as an EXCELLENT cranberry orange muffin recipe if you omit the boiled orange juice mixture completely and bake in a muffin pan instead. I tried a slice of the cake before adding the boiled orange juice and thought it would be a perfect muffin that way.


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.


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...