2 1/4 c. sifted flour
1 c. granulated sugar
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. chopped walnuts
1 c. chopped dates
1 c. chopped cranberries
Grated rind of 2 oranges
2 eggs, beaten
1 c. buttermilk
1 c. fresh orange juice
1 c. granulated sugar (for topping)
3/4 c. Wesson oil

Sift flour, 1 cup sugar, baking powder, baking soda and salt together. Stir in nuts, dates, cranberries and orange rind. Combine eggs, buttermilk and oil. Add to flour-fruit mixture. Stir until blended. Pour into a well greased 10" tube cake pan. Bake 1 hour at 350 degrees. Let stand in pan until lukewarm. Remove to cake rack, which has been placed over a wide dish or platter. Combine orange juice and remaining cup of sugar; pour over cake. Continue this process until cake has absorbed all liquid. Wrap cake in heavy aluminum foil, then refrigerate for 24 hours before serving.