2 1/4 c Flour
1 c Sugar
1/4 ts Salt
1 ts Baking powder
1 ts Baking soda
1 c Chopped nuts
1 c Chopped dates
1 c Fresh cranberries
2 Orange rinds; grated
2 Eggs; beaten
1 c Buttermilk
3/4 c Cooking oil
-ICING-
1 c Orange juice
1 c Sugar
In bowl sift together the flour, sugar, salt, baking powder & baking soda.
Stir in nuts, dates, cranberries & orange rind. Combine eggs, buttermilk &
oil. Add to flour mixture. Stir until blended. Pour into a well-greased
10-inch tube pan & bake for 1 hour at 350. Remove from oven & let stand in
pan until lukewarm. Remove to rack placed over a wide dish. ICING: Combine
orange juice & sugar. Stir repeatedly until sugar is dissolved. Pour over
cake, smoothing with a spoon. Repeat until all juice is used up. Wrap cake
in foil & place in refrigerator or freezer. Refrigerated, it will keep 2
weeks or more.
MRS. BILLY MARSHALL
ALBUQUERQUE, NM
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings