Recipe - Orange And Cranberry Cake

2 One fourth cup Flour
1 cup Sugar
One fourth teaspoon Salt
1 teaspoon Each baking powder
And soda
1 cup Chopped walnuts
1 cup Diced pitted dates
1 cup Whole fresh cranberries
2 Eggs, well beaten
Three fourths cup Salad oil
1 cup Each sugar and orange juice

Source: Sunset Magazine, December 1961

Prepared somewhat like Baba au Rhum, this cake is soaked in syrup.

Sift the flour, measure and sift into a bowl with the sugar, salt, baking
powder, and soda. Stir in the nuts, dates, cranberries, and orange peel.
Combine the eggs, buttermilk, and salad oil; stir into flour mixture until
well blended. Pour into a wellgreased 10 inch tube pan; bake in a
moderate oven (350ø) for 1 hour. Let stand about 15 minutes. Remove cake
from pan and place on a rack over a pan. Heat the sugar with orange juice
until dissolved; pour over cake, catching several times. Set cake in a deep
dish, and pour over remaining drippings.