Cranberry Orange Tea Cake

Cranberry Orange Tea Cake
  • 2 ¼ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup cranberries, chopped
  • 1 cup pecans or walnuts, chopped
  • 1 cup dates, chopped
  • 2 tablespoons orange rind, grated
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 teaspoon orange flavoring
  • ¾ cup vegetable oil
Preheat oven to 350-degrees. Prepare a 10-inch tube or Bundt pan by greasing and flouring. In a large mixing bowl, combine all of the dry ingredients; add the cranberries, nuts, dates and orange rind. Mix well. Set aside. In a separate bowl, mix the eggs, buttermilk, orange flavoring and oil. Add this mixture to the dry ingredients, stirring just until blended. Pour this batter in the cake pan and bake for 50-60 minutes or until toothpick tests clean. Cool in pan 10 minutes and then turn out on cake plate. Poke small holes in the cake with an ice pick or wooden pick. Pour the glaze on it. Garnish with orange slices and a few cranberries with mint sprigs.
  • ½ cup orange juice
  • ½ cup powdered sugar, sifted
Mix ingredients and pour onto cake.
Note: Some folks that I have served this to tell me they would rather have this than a Fruitcake.
Cranberry Orange Tea Cake
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