Ingredients:
2 1/4 cups sifted flour
1 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 cup diced dates
1 cup nuts, chopped
1 cup cranberries, halved
Grated rind of 2 medium-sized oranges
2 eggs, beaten
1 cup buttermilk
3/4 cup cooking oil
1 cup orange juice
1 cup brown sugar

• Sift together flour, sugar, salt, baking powder and soda into mixing bowl.
• Add dates, nuts, cranberries and orange rind. Mix well.
• Thoroughly mix in eggs, buttermilk and oil.
• Spoon batter into well greased and lightly floured 10' tube pan.
• Bake in oven preheated to 350 degrees, about 1 hour or until center of torte comes out clean.
• Combine orange juice and brown sugar; heat until sugar is melted; cool to lukewarm.
• Let torte cool until lukewarm, then turn out of pan, onto a rack over a large pan or plate with a rim. Pour orange-brown sugar mixture over torte to cover all areas. Let it dripo into pan and pour over torte once more.
• Wrap torte in heavy aluminum foil, and chill at least 24 hours before serving.
• It will keep 2 weeks or longer in the refrigerator and also may be frozen.
• Serve with whipped cream or ice cream, if desired. Serves 12-16 guests.