2 1/4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
2 eggs, beaten
1 c. buttermilk
3/4 c. vegetable oil
1 c. cranberries, fresh
1 c. chopped pecans
1 c. chopped dates
1 tbsp. grated orange rind

GLAZE:

1/3 c. orange juice
1/3 c. confectioners' sugar

Combine and warm glaze ingredients.

Combine flour, sugar, baking powder and salt in a large bowl. Combine eggs, butter, milk and vegetable oil. Add to dry mixture and blend. Fold in cranberries, pecans, dates and orange rind. Pour into a greased and floured 10 inch bundt pan.

Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan onto serving plate. Punch holes in top with toothpick and spoon warm gaze over warm cake and let cool completely.