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| 2 1/4 Tasse | flour |
| 1 Tasse | sugar |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1 Tasse | nuts chopped |
| 1 Tasse | dates chopped |
| 1 Tasse | cranberries fresh |
| 2 | Orange rinds; grated |
| 2 | eggs beaten |
| 1 Tasse | buttermilk |
| 3/4 Tasse | cooking oil |
| 1 Tasse | orange juice |
| 1 Tasse | sugar |
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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,
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