2 1/2 c. flour
1/2 tsp. salt
2 c. sugar (1 c. in cake and 1 c. in glaze)
1 tsp. each: baking soda and baking powder
1 c. each: chopped dates and chopped walnuts
2 eggs, beaten
1 c. buttermilk
1 c. fresh cranberries, cut in half
1 c. fresh orange juice (used in glaze)
3/4 c. salad oil

Sift together flour, salt, baking powder, baking soda and 1 cup sugar. Stir in walnuts, dates, cranberries. Combine eggs, oil and buttermilk. Stir into flour mixture, mixing until fruits are coated and dry ingredients moistened.

Bake in 350 degree oven in greased and floured 10 inch tube pan for 1 hour and 10 minutes (approximately).

Mix 1 cup orange juice and 1 cup sugar. Baste warm cake. Let stand at room temperature overnight. Refrigerate 24 hours before serving (freezes very well).