Orange-Cranberry Torte - cooking recipe

Ingredients

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

Preparation

Heat oven to 350\u00b0.
Sift together flour, sugar, salt, baking powder and baking soda; stir in nuts, dates, whole cranberries and orange rind.
Combine eggs, buttermilk and salad oil.
Add to flour/fruit mix.
Stir until blended.
Pour into well-greased 10-inch tube pan.
Bake 1 hour.
Let stand in pan until lukewarm. Remove to rack over wide dish.
Combine orange juice and 1 cup sugar; heat until sugar dissolves and pour over cake.
Pour drippings over again and again until gone.
Wrap in foil. Refrigerate; serve with cream.
Will refrigerate 2 weeks or more or freeze.