This Orange-Cranberry Torte is a festive and flavorful cake perfect for the winter season or holiday gatherings. Fresh cranberries, dates, and orange zest create a lively burst of tartness and sweetness, while chopped walnuts add a satisfying crunch. A simple orange glaze poured over the warm cake enhances the citrus flavor and keeps the crumb moist. Baked in a tube pan and stored chilled, this torte develops deeper flavors with time, making it ideal for make-ahead entertaining or gifting.
Ingredients
Cake:
- 2½ cups flour
- 1 cup sugar
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup salad oil
- 1 cup cranberries (fresh & whole )
- 1 cup walnuts (chopped )
- 1 cup dates (diced )
- 2 oranges (grated rind of)
- 2 eggs (beaten)
- 1 cup buttermilk
Glaze:
- 1 cup orange juice
- 1 cup sugar
Instructions
Step 1: Prepare Dry Mixture
- Sift together flour, sugar, salt, baking powder, and baking soda in a large bowl.
Step 2: Add Fruit and Nuts
- Stir in chopped walnuts, diced dates, cranberries, and grated orange rind.
Step 3: Mix Wet Ingredients
- In a separate bowl, combine beaten eggs, buttermilk, and salad oil.
Step 4: Combine and Stir
- Pour the wet mixture into the dry ingredients. Stir well until evenly mixed.
Step 5: Bake
- Pour batter into a greased tube or bundt pan. Bake at 350°F (175°C) for 1 hour or until a toothpick comes out clean.
Step 6: Make the Glaze
- While the cake bakes, mix 1 cup orange juice and 1 cup sugar in a small saucepan. Heat until sugar dissolves but do not boil.
Step 7: Glaze the Cake
- Pour the orange glaze over the warm cake after removing from the oven.
Step 8: Wrap and Chill
- Wrap the cooled cake in foil and store in the refrigerator for best flavor and moisture.
Tips
- Lightly coat cranberries in flour before folding in to prevent sinking
- Toast walnuts for deeper flavor before adding to batter
- Substitute pecans for walnuts if desired
- Use blood oranges for a richer citrus profile
- Add 1 teaspoon vanilla to the batter for warmth
- Serve chilled as instructed for best texture
- This cake improves in flavor after resting overnight
- Use fresh-squeezed orange juice for the glaze only
- Dust with powdered sugar before serving for presentation
Nutrition
Calories: 485kcalCarbohydrates: 71gProtein: 5gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 30mgSodium: 168mgPotassium: 255mgFiber: 3gSugar: 47gVitamin A: 171IUVitamin C: 25mgCalcium: 111mgIron: 2mg
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