Cranberry Torte

Directions

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℉ (180℃) 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.