Orange-Cranberry Torte

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

1. Heat oven to 350u0b0.
2. Sift together flour, sugar, salt, baking powder and baking soda; stir in nuts, dates, whole cranberries and orange rind.
3. Combine eggs, buttermilk and salad oil.
4. Add to flour/fruit mix.
5. Stir until blended.
6. Pour into well-greased 10-inch tube pan.
7. Bake 1 hour.
8. Let stand in pan until lukewarm. Remove to rack over wide dish.
9. Combine orange juice and 1 cup sugar; heat until sugar dissolves and pour over cake.
10. Pour drippings over again and again until gone.
11. Wrap in foil. Refrigerate; serve with cream.
12. Will refrigerate 2 weeks or more or freeze.

flour, salt, baking powder, dates, oranges, buttermilk, orange juice, sugar, baking soda, black walnuts, fresh cranberries, eggs, salad oil, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063052 (may not work)