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Cranberry Cake

(Shared recipe submitted by Carmela Jackson.)

Carmela writes: "This cake is wonderful for Thanksgiving and Christmas. I have learned that if I want to bake this cake anytime during the year, I buy cranberries and freeze them."


Preheat oven to 400° F. Mix flour, sugar, dates, salt and baking soda. Add buttermilk, oil, eggs, and vanilla; mix well. Add pecans, orange rind and cranberries. Pour into a greased and floured bundt pan. Bake at 400° for 30 minutes, then reduce heat to 350° and continue baking for 1 hour. (Check your oven before you set the temperature to make sure it is correct.) After removing from the oven, perforate the cake while still hot and in the pan.

Meanwhile, make the topping. In small saucepan, stir the cup of orange juice and cup of sugar together over low heat until sugar has dissolved. Immediately pour the topping over the cake. Let it sit until all is absorbed then turn out onto a cake plate. (Cake is best when left in the pan overnight.)

About Carmela: Carmela's e-mail address is

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.
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