Cranberry Cake Recipe

Name: Cranberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups (525 ml) flour; 1 cup (225 ml) diced pitted dates; 1 cup (225 ml) sugar; 1 cup (225 ml) whole fresh cranberries; 1/4 tsp (1 ml) salt; 2 eggs, well beaten; 1 tsp (5 ml) baking powder; 1 tsp (5 ml) soda; 3/4 cup (175 ml) vegetable oil; 1 cup (225 ml) sugar; 1 cup (225 ml) orange juice; 1 cup (225 ml) chopped walnuts

Servings: persons

2-1/4 cups (525 ml) flour
1 cup (225 ml) diced pitted dates
1 cup (225 ml) sugar
1 cup (225 ml) whole fresh cranberries
1/4 tsp (1 ml) salt
2 eggs, well beaten
1 tsp (5 ml) baking powder
1 tsp (5 ml) soda
3/4 cup (175 ml) vegetable oil
1 cup (225 ml) sugar
1 cup (225 ml) orange juice
1 cup (225 ml) chopped walnuts

1
Sift the flour, measure and sift into a bowl with the sugar, salt, baking powder, and soda.
2
Stir in the nuts, dates, cranberries, and orange peel.
3
Combine the eggs, buttermilk, and salad oil; stir into flour mixture until well blended.
4
Pour into a well-greased 10 inch tube pan.
5
Bake in a 350 degree (175 C.) oven for 1 hour.
6
Let stand about 15 minutes.
7
Remove cake from pan and place on a rack over a pan.
8
Heat the sugar with orange juice until dissolved; pour over cake, catching several times.
9
Set cake in a deep dish, and pour over remaining drippings.

1259

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/4 cups (525 ml) flour, 1 cup (225 ml) diced pitted dates, 1 cup (225 ml) sugar, 1 cup (225 ml) whole fresh cranberries, and more.

Yes, Cranberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions