Festive Cranberry Cake


  • ¾ cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 2¼ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 1 cup Mrs. Gerry’s Cranberry Orange Relish
  • 1 cup chopped dates
  • 1 cup chopped pecans


  • ½ cup orange juice
  • ¼ cup sugar

Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Mrs. Gerry's Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10-inch tube pan. Bake 350°F for 60-70 minutes or until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake, cover and refrigerate for at least 8 hours.  If desired, garnish with whipped topping, fresh mint leaves and whole cranberries.  Enjoy!