Cranberry Orange Loaf

• Bowl 1 Batter
• 2 1/4 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 1/2 cups dates (diced)
• 1 cup walnuts (chopped)
• 2 cups cranberries
• 2 to taste x oranges, zest of
• Bowl 2
• 2 eggs (beaten)
• 3/4 cup canola oil
• 1 cup buttermilk
• Bowl 3 Glaze
• 1 cup orange juice
• 1 cup sugar

1. Preheat oven to 350 degrees.
2. Bowl#1~ sift flour, sugar, BP, dates, nuts, cranberries and zest of 2 oranges; set aside.
3. Bowl#2~ In a mixing bowl, beat eggs, oil and buttermilk and add to dry ingredients in bowl#1.
4. Pour into 2, well-greased loaf pans 7-1/2" x 3".
5. Bake for 35 minutes or until cake-tester comes out clean.
6. Cool.
7. Mix orange juice and sugar and pour over cooled cake.
8. These cakes keep very well in the refrigerator for 2 weeks wrapped in plastic wrap and turned upside down and right-side up to distribute the moisture evenly throughout.

batter, flour, sugar, baking powder, dates, walnuts, cranberries, oranges, eggs, canola oil, buttermilk, orange juice, sugar

Taken from www.food.com/recipe/cranberry-orange-loaf-22980 (may not work)