Best Orange Cranberry Date Pumpkin Cake Recipes

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CRANBERRY ORANGE CAKE



Cranberry Orange Cake image

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Provided by Bringhomethebakin'

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  • Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  • Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g

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

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.

GRANDMA'S CRANBERRY ORANGE CAKE



Grandma's Cranberry Orange Cake image

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.

Provided by STACEYO

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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 calories, Carbohydrate 64.7 g, Cholesterol 31.8 mg, Fat 15 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 217.8 mg, Sugar 43.4 g

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

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.

HOLIDAY CRANBERRY PUMPKIN CAKE



Holiday Cranberry Pumpkin Cake image

The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)

Provided by southern chef in lo

Categories     Dessert

Time 1h15m

Yield 1 bundt cake

Number Of Ingredients 14

2 1/4 cups sugar
2 cups freshly cooked pumpkin or 1 (15 ounce) can canned pumpkin
2/3 cup oil
2 eggs, beaten
1 tablespoon vanilla extract
2 1/4 cups flour
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups ocoarsley chopped cranberries
1 1/4 cups powdered sugar
2 -3 tablespoons of warmed milk
2/3 cup coarsley chopped cranberries

Steps:

  • Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
  • In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
  • In large mixing bowl, combine the other ingredients except the cranberries.
  • Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
  • Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
  • Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
  • Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
  • Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
  • Sprinkle remaining cranberries on top of glaze.

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