Ingredients

2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) salt
1 cup (250 mL) chopped dates
1 cup (250 mL) chopped pecans or walnuts
2 cups (500 mL) fresh or frozen whole  cranberries
Grated rind of 2 oranges
2 eggs
1 cup (250 mL) buttermilk
3/4 cup (175 mL) canola oil
Whipped cream for garnish, optional

Glaze:
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) granulated sugar

Directions

Sift flour before measuring. Sift again with sugar, baking powder, baking soda, and salt. Stir in dates, nuts, cranberries and orange rind.

In a separate bowl, beat eggs, combine with buttermilk and oil and add to fruit mixture. Turn into a well-greased 10-inch (25 cm) tube pan and bake at 325°F (160°C) for about 1 hour, or until a toothpick inserted near centre comes out clean.

Prepare glaze by heating orange juice and sugar until sugar is dissolved; do not boil. Pour glaze over hot cake while still in the pan; let stand 30 minutes. Remove cake from pan and set on a rack to cool. Serve with whipped cream, if desired. Makes 12 servings.