Best 2 Orange Cranberry Date Cake Recipes

With its delightful blend of sweet oranges, tangy cranberries, and chewy dates, orange cranberry date cake is a true taste sensation. This delectable dessert is perfect for any occasion, be it a cozy family gathering, a festive holiday celebration, or simply a delightful treat to enjoy on a lazy afternoon. The unique combination of these three main ingredients creates a flavor profile that is both familiar and exciting, while the moist and fluffy texture of the cake ensures that every bite is a moment to savor. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the steps of creating your own perfect orange cranberry date cake, providing you with insights into selecting the best ingredients, essential baking tips, and variations to suit your preferences.

Here are our top 2 tried and tested recipes!

ORANGE-CRANBERRY-DATE PUMPKIN CAKE

Orange-Cranberry-Date Pumpkin Cake image

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

Ingredients

1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup dark brown sugar
1/4-1/2 cup granulated sugar (depending on how sweet you would like it)
1 -2 tablespoon orange zest (fresh is best)
2 tablespoons fresh ginger, peeled and grated (optional)
3/4 cup whole wheat flour (you can use all all-purpose if you like)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom or 1/2 teaspoon allspice
1/4-1/2 cup dried cranberries
1/4-1/2 cup dates, pitted and chopped
1/4-1/2 cup pecans, chopped (optional)
confectioners' sugar, to dust unless using one of the options below (powdered sugar)
4 ounces neufchatel cheese
3 tablespoons butter
1/2 teaspoon vanilla
1 teaspoon orange zest
1/2 teaspoon ground nutmeg
1 1/2-2 cups confectioners' sugar (powdered sugar)
orange juice, to thin frosting if needed
1/4 cup pecans, chopped to top (optional)
2 tablespoons white chocolate chips (1oz)
1 tablespoon butter
1/4 teaspoon ground nutmeg
1/8 teaspoon orange zest
1 tablespoon milk
1/2 cup confectioners' sugar (powdered sugar)

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

Orange-Cranberry-Date Cake image

-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

Ingredients

2-1/4 c sifted flour
1 tsp baking soda
1 tsp baking powder
1 c sugar
1 tsp salt
1 c fresh cranberries
1 c chopped dates
1 c chopped nuts (i use walnuts, but pecans ok)
2 grated rind of 2 oranges
1 c buttermilk or sour milk
3/4 c oil (i use olive oil for health)
2 well-beaten eggs
1 c sugar for cake glazing
1 c orange juice for cake glazing

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:

Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Measure your ingredients accurately: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to weigh your ingredients whenever possible.
Don't overmix the batter: Overmixing can make your cake tough and dense. Mix the batter just until the ingredients are combined.
Bake the cake in a preheated oven: This will help the cake rise evenly and prevent it from sinking in the middle.
Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from sliding off the cake.

Conclusion:

The orange cranberry date cake is a delicious and festive cake that is perfect for any occasion. With its moist texture, tangy citrus flavor, and chewy cranberries and dates, this cake is sure to be a hit. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to please everyone at your table. So next time you're looking for a special cake to make, give this orange cranberry date cake a try. You won't be disappointed!