Orange Cranberry Date Pumpkin Cake
Elevate your holiday baking with this Orange Cranberry Date Pumpkin Cake, a moist and flavorful treat that bursts with fall-inspired goodness! This bundt-style cake features the natural sweetness of pumpkin puree, the bright citrusy notes of fresh orange juice and zest, and chewy bites of dried cranberries and dates. Warm spices like cinnamon, nutmeg, and ginger perfectly complement the robust flavors, while a light dusting of confectioners' sugar adds an elegant finishing touch. With its stunning presentation and irresistibly tender crumb, this cake is perfect for festive gatherings, cozy evenings, or a show-stopping dessert centerpiece. Plus, it’s easy to make in under an hour and serves up to 12, making it ideal for sharing. Try this comforting fall dessert for a deliciously satisfying way to celebrate the season!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Fresh orange juice
- 1 tablespoon Orange zest
- 1 cup Dried cranberries
- 0.5 cup Chopped pitted dates
- 2 tablespoons Confectioners' sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) bundt pan or round cake pan.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Set aside.
In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract, fresh orange juice, and orange zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the dried cranberries and chopped dates, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely.
If desired, dust the cooled cake with confectioners' sugar before slicing and serving.
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 721.0 g | 262% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 447.9 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 354 mg | 27% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
