Anna Mae's Cranberry and Orange Cake

Not only is this a beautiful cake, it is a doggone tasty one as well: sweet from the oranges and dates, tangy from the cranberries. I got this recipe from one of the teachers at the school where I used to teach. At Christmas time we would take turns bringing Christmassy treats to school for all of us to sample during our recess break -- or "whenever." When she brought this cake, everyone, including me, beseiged Anna Mae for the recipe.

• Ready In: 1 hr 5 mins
• Serves: 12-16

Ingredients

• 1  cup sugar
• 2 1⁄4 cups flour
• 1⁄4 teaspoon salt
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  cup buttermilk
• 1  cup walnuts, chopped
• 1  cup pitted dates, diced
• 1  cup  fresh whole cranberries
• 2  oranges, zest of, grated
• 2  eggs, well beaten
• 3⁄4 cup  salad oil

• Orange Glaze

• 1  cup powdered sugar
• 2  oranges, juice of

Directions

1. Preheat oven to 350 degrees. Thoroughly grease and flour a 10-inch tube or Bundt pan.
2. Sift flour, measure and sift in bowl with sugar, salt, baking powder and baking soda. Stir in nuts, dates, cranberries and peel.
3. Combine eggs, buttermilk and salad oil with other ingredients. Pour into prepared tube pan and bake about 45 minutes in preheated oven until cake tests done.
4. Let cake stand 15 minutes upside down on rack or a pan bigger than cake. When cool, remove from pan and frost with Orange Glaze (directions follow.).
5. To make Orange Glaze: Beat together the powdered sugar and juice from oranges until a smooth pourable consistency. Pour glaze over cake, and keep pouring until all glaze soaks inches Refrigerate 24 hours.