2 1/4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. chopped dates
1 c. chopped walnuts
1 c. whole raw cranberries
grated rind of 2 oranges
2 eggs
1 c. buttermilk
3/4 c. salad oil

Sift together flour, sugar, baking powder, soda and salt. Add dates, walnuts, cranberries and orange rind. Beat eggs. Add buttermilk and salad oil. Mix well and add to flour mixture. Mix well and pour into well greased tube pan.

Bake 1 hour at 350°F.

Let cake set at least 15 minutes. Shake loose and turn out on cake rack placed over large dish or skillet.

Pour Orange Syrup over cake. When cool, turn cake on heavy foil and pour drippings over. Wrap in foil and refrigerate at least 24 hours before serving. Will keep in refrigerator 2 or 3 weeks.

Orange Syrup:

1 c. sugar
1 c. orange juice

Dissolve sugar in orange juice. Let stand while cake is baking.

"Very" Moist and Delicious.