2 beaten eggs
1 (16 oz.) can cranberry sauce
1 c. buttermilk
1/4 c. cooking oil
2 (17 oz.) boxes Date Quick Bread mix
1 c. chopped pecans
1/2 c. orange juice
1/2 c. sugar

Combine eggs and cranberry sauce; stir to break up sauce. Stir in buttermilk and oil. Add bread mixes, stir just until combined. Fold in nuts. Pour into a greased and floured 10 inch fluted tube pan. Bake 350 for 60-65 minutes. Cool in pan 20 minutes; turn out onto rack over a tray.

Meanwhile, in small saucepan, combine orange juice and sugar; heat and stir until boiling. Cool 20 minutes. With long fork, prick top of warm cake. Slowly spoon syrup over cake; spoon any syrup on tray over cake. Cool. Wrap; store in refrigerator.