Cranberry Torte

-JUDI M. PHELPS 2 1/4 c Flour; sifted

1 c Sugar

1 ts Baking powder

1 ts Baking soda

1/4 ts ;salt

1 c Dates; chopped

1 c Pecans; chopped

1 c Fresh cranberries; washed

1/4 c Orange rind; grated

1 c Buttermilk

3/4 c Vegetable oil

2 Eggs; beaten

---------------------------GLAZE--------------------------- 1 c Orange juice

1 c Sugar

CAKE: Sift flour, baking powder, baking soda, and salt together in large bowl. Stir in dates, pecans, cranberries, and orange rind. Combine buttermilk, oil, and eggs; add to dry ingredients and stir until well blended. Pour batter into a 10-inch greased Bundt pan; bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean. Cool on rack for 20 minutes, then turn out on foil. Glaze, wrap and refrigerate. Do not freeze. FOR GLAZE: Bring orange juice and sugar to a boil, stirring constantly. Cool before spooning over cake. Makes 1 cake. Source: Cooking for Applause. Shared and MM by Judi M. Phelps. [email protected] or [email protected] -----