NEED THAT GETAWAY!!! 📞 936 520-0838 OR 📞 936 230-6018



CREDIT TO (TASTE OF HOME) AND RECIPE BY: Gladys Wilson, Anchorage, Alaska

Total Time

Prep: 10 min. Bake: 1 hour + chilling


16 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped dates
  • 1 cup chopped pecans                                                                                       Glaze:
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • Optional: Sugared cranberries and rosemary sprig


Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, top with sugared cranberries and rosemary.

Nutrition Facts:

1 piece: 304 calories, 15g fat (6g saturated fat), 50mg cholesterol, 215mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 4g protein.