Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ¾ cup | Shortening |
| 2 xes | Eggs |
| 2 cups | Flour |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Baking powder |
| 1 teaspoon | Soda |
| 1 cup | Buttermilk |
| 1 teaspoon | Orange flavoring |
| 1 cup | Whole cranberries |
| 1 cup | Chopped dates |
| 1 cup | Chopped nutes |
Thoroughly cream sugar and shortening. Beat in eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy. Add remaining ingredients. Spoon into well-greased bundt cake pan. Bake at 350 degrees for about one hour or until it tests done. Let stand in pan for 15 minutes febore turning out on plate. GLAZE: Combine 1 cup sugar, 1 cup orange juice and ¼ tsp orange favoring; bring to boil and pour over cake while warm. Let set several hours before serving. Published in Kitchen-Klatter Magazine in Dec. 1978.