Recipe - Orange-Cranberry Torte

2 One fourth cup Flour
1 cup Sugar
One fourth teaspoon Salt
1 teaspoon Baking powder
1 teaspoon Baking soda
1 cup Chopped nuts
1 cup Chopped dates
1 cup Fresh cranberries
2 Orange rinds; grated
2 Eggs; beaten
1 cup Buttermilk
Three fourths cup Cooking oil

ICING
1 cup Orange juice
1 cup Sugar

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 wellgreased
10inch 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, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.