4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
3/4 c. vegetable oil
3 eggs, beaten
2 tsp. grated orange rind
2 c. fresh or frozen cranberries, thawed
1 c. chopped dates
1 c. walnuts, chopped
1/2 c. sugar
1/2 c. orange juice

Combine first 5 ingredients in a bowl. Combine buttermilk, oil, eggs, and orange rind; stir well. Add to dry ingredients; beat until smooth. Fold in cranberries, dates, and walnuts. (Batter will be thick.)

Pour batter into a greased 10-inch tube pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; let cool to touch.

Pierce bread at 1-inch intervals, using a wooden pick. Combine 1/2 cup sugar and orange juice; spoon half over bread. Invert bread and repeat piercing and glazing procedure. Invert again. Yield: one 10-inch loaf.