Best 2 Orange Cranberry Date Cake Recipes
This tantalizing Orange Cranberry Date Cake is a delightful fusion of sweet and tangy flavors, sure to be a hit at any gathering. Exploding with the vibrant flavors of orange zest and dried cranberries, this moist and tender cake is elevated with a touch of aromatic cardamom and the natural sweetness of dates. Each bite offers a burst of tangy cranberries, chewy dates, and a hint of citrus, beautifully complemented by a luscious orange glaze. Indulge in this irresistible treat as a perfect accompaniment to your morning coffee, afternoon tea, or as a delightful dessert after a hearty meal. This recipe also includes variations for a gluten-free and sugar-free cake, catering to diverse dietary preferences, ensuring everyone can savor this delectable creation.
Check out the recipes below so you can choose the best recipe for yourself!
ORANGE-CRANBERRY-DATE PUMPKIN CAKE
Try this soft fruity pumpkin cake. When I saw the contest ingredients that could be used in baked goods, orange and pumpkin immediately came to mind to tie them all together. What I came up with is extra special for you to bake and give to family and friends during the Holidays. You can easily make this in 12 muffin tins or double it in a bundt pan. For gift giving, mini loaf pans are nice. I'm giving you a choice of 3 delicious toppings: dust with confectioner's sugar, frost it with neufchatel frosting or ice it with white chocolate icing. Or you can make multiple loafs and try all 3! This gets even better after it sits for a couple of days, the spice and orange flavors come out more.
Provided by Engrossed
Categories Dessert
Time 1h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 35
Steps:
- Preheat oven to 350°F Grease a loaf pan.
- In a large bowl, beat together pumpkin, eggs, oil, vanilla, sugars, orange zest and grated ginger. Be sure to scrape the sides and bottom of the bowl.
- In a small bowl, whisk dry ingredients together. Beat into wet mixture until well combined. Be sure to scrape the sides and bottom of the bowl.
- Stir in cranberries, dates, and pecans, if desired.
- Pour into greased loaf pan and bake for 60-70 minutes, until tests clean.
- Let cool in pan for 10 minutes and then loosen edges with a butter knife and turn out onto a cooling rack.
- To serve: Dust cooled cake with powdered sugar or frost with frosting or drizzle with icing.
- Optional Frosting: Cream neufchatel and butter together. Beat in vanilla, orange zest and nutmeg. Beat in confectioner's sugar until right consistency is reached. Add orange juice if it becomes too thick. Frost cake with frosting and sprinkle pecans over the frosting, if desired. You can also cut the loaf in half and frost in between layers.
- Optional Icing: In a 1-2 cup pyrex, melt butter and white chocolate chips in the microwave for 60 seconds. Stir until smooth with a fork. Stir in nutmeg and orange zest. Stir in milk and confectioner's sugar until smooth. Drizzle over cake.
- Wrap cooled loaf with plastic wrap or foil and store at room temperature or refrigerate. Refrigerate if frosted or iced.
- To freeze: Wrap cooled loaf tightly with plastic wrap or foil and place in a Ziploc bag and freeze it for gift giving at a later date. If you frost or ice it, you can put it on a cookie sheet and freeze it until firm, then wrap it and place in a Ziploc bag.
ORANGE-CRANBERRY-DATE CAKE
-With the holidays coming, this is a cake that can be made in small bundts for gifts and can also be completed, frozen and retrieved for a family get together at another holiday function. -This recipe came from a coworker Dee Alonso at AMD in 1975 and she told me she got it from a friend of hers, Mady Valmoja. -I have made many...
Provided by Warrenette Dailey
Categories Cakes
Time 2h
Number Of Ingredients 14
Steps:
- 1. Sift first 5 dry ingredients together. I am sorry I have no pictures, but this only seems difficult the first time, but you really have to try hard to not have this taste wonderful. The ingredients are simple combinations and baking 2 at a time works well for future time-saver.
- 2. Add the next 4 items to dry ingredients. Mix together next 3 (wet) ingredients. Add wet ingredients to dry ingredients and mix well. Pour into a greased tube or bundt pan and bake for 1 hour at 350 degrees Fahrenheit.
- 3. While cake is baking, mix together 1 cup orange juice and 1 cup sugar until sugar is dissolved.
- 4. Pour OJ/sugar mixture over warm cake, wrap tightly and refrigerate (in baking pan) for 24 hours or at least over night. Easy removal can be done by lowering pan into warm watger for a few seconds and inverting onto serving platter.
- 5. This is the point where you can wrap up the cake and freeze for later retrieval. To speed up the absorption of OJ into the cake, an ice-pick can be used to poke holes into the cake and also run gently down pan creases to assure OJ totally encompasses the cake with moisture.
Tips:
- For the best flavor, use fresh oranges and cranberries. Clementines or tangerines can be substituted for oranges, if desired.
- If you don't have any orange zest, you can use 1 teaspoon of orange extract instead.
- If you don't have any chopped dates, you can use raisins or dried cranberries instead.
- The cake can be baked in a 9x13 inch baking pan instead of a bundt pan, if desired. The baking time may need to be adjusted slightly.
- The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
This orange cranberry date cake is a delicious and festive treat that is perfect for any occasion. The cake is moist and flavorful, with a perfect balance of sweet and tart. The orange glaze gives the cake a beautiful shine and a burst of citrus flavor. This cake is sure to be a hit at your next gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
