Orange Cranberry Cake
A moist and flavorful cake blending the tartness of cranberries with the sweetness of dates and almonds, accented by orange and pineapple. Perfect for festive occasions or afternoon tea, this loaf offers a delightful mix of textures and vibrant flavors appealing to fruit-loving dessert enthusiasts.
Ingredients
Instructions
- Drain the pineapple.
- Combine the flour, sugar, baking soda, and salt in a mixing bowl.
- Stir in the chopped dates and chopped almonds.
- In a separate bowl, mix the drained pineapple with the eggs, cranberry sauce, vegetable oil, and orange peel.
- Add the wet ingredients into the dry mixture and stir until just combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have chopped dates, you can substitute with raisins or chopped dried apricots. Additionally, feel free to swap out the chopped almonds for walnuts or pecans for a different flavor profile. For a citrus boost, consider adding a teaspoon of orange zest to the wet ingredients.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. Serve it alongside a cup of tea or coffee for a cozy afternoon snack. For a festive touch, consider serving it with the Easy Cherry Cake during holiday gatherings.
Storage & Reheating
Store any leftover Orange Cranberry Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, ensuring they remain moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Cranberry Cake contains roughly 478 calories, with 10g protein, 64g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1647mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of whole berry cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to cook them with some sugar and water to create a sauce-like consistency. Aim for about 1 cup of fresh cranberries, cooked until they burst and are sweetened to taste.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum to help with the cake's structure and texture.
Can I freeze the Orange Cranberry Cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months. To enjoy it later, thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).