Orange Cranberry Torte

• 2 eggs
• 1 c. sugar
• 1 c. buttermilk
• 3/4 c. oil
• 2 1/4 c. sifted flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 c. diced dates
• 1 c. chopped walnuts (black)
• 1 c. fresh cranberries
• grated rind of 2 oranges

1. Sift dry ingredients. Stir in dates, nuts, cranberries and rind.
2. Combine eggs, buttermilk and oil.
3. Add to flour and fruit mixture. Stir until blended.
4. Pour into well-greased and floured 10-inch tube pan or Bundt pan. Bake 1 hour at 350u0b0.
5. Combine 1 cup orange juice and 1 cup sugar. Remove cake from pan.
6. Place on rack.
7. Pour juice over cake at least 3 times. Wrap in heavy foil. Refrigerate 24 hours before serving.
8. Keeps 2 weeks or more.

eggs, sugar, buttermilk, oil, flour, salt, baking powder, baking soda, dates, walnuts, fresh cranberries, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921942 (may not work)