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–+ servings
Orange-Cranberry Torte
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.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling and Glazing 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 485 kcal

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
Keyword citrus cake, cranberry dessert, festive baking, holiday dessert, tube pan cake, vintage baking, walnut cake, winter baking
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