2 1/4 c. all-purpose flour (not sifted)
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

B:
1 1/2 c. whole cranberries fresh or frozen
1 c. chopped dates
1 c. chopped pecans
3 1/2 tsp. grated lemon rind (from 1 lg. lemon, use coarse grater)

C:
1 c. buttermilk
2 eggs, beaten
1/4 c. vegetable oil

SAUCE:

1 c. sugar
3/4 c. fresh lime juice

Butter 10 inch tube pan. Sift A into large bowl. Using a wooden spoon mix in B. Combine C, add to dry and mix just until blended. Pour into pan. Bake until tester inserted in the center comes out clean. About 50 minutes. Let cake set 15 minutes.