2 1/2 c. sifted flour
1 c. sugar
1 c. whole fresh cranberries
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. chopped dates (or raisins)
1 c. chopped nuts
Grated rind of 2 oranges
2 eggs, beaten
1 c. buttermilk
3/4 c. salad oil

Sift flour and measure. Sift again with sugar, salt, and soda and baking powder. Stir into the flour mixture, the dates, nuts, cranberries, and orange rind. Combine beaten eggs and buttermilk with oil. Add to flour and fruit mixture. Mix thoroughly. Bake in a greased and floured bundt pan for 1 hour at 325 degrees.

GLAZE:

3/4 c. orange juice
3/4 c. sugar

While cake is hot, heat above until sugar is dissolved, do not boil. Pour over hot cake in pan and let stand for 30 minutes.