Cranberry Bundt Cake

1 c Sugar

3/4 c Shortening

2 Eggs

2 c Flour

1/4 ts Salt

1/4 ts Baking powder

1 ts Baking soda

1 c Buttermilk

1 ts Orange flavoring

1 c Whole cranberries

1 c Chopped dates

1 c Chopped nuts

Thoroughly cream sugar and shortening. Beat in eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy. Add remaining ingredients. Spoon into well greased bundt cake pan. Bake at 350 degrees for about one hour or until it tests done. Let stand in pan for

15 minutes before turning out on plate.

Cake can be glazed with a thin powdered sugar icing which has been flavored with orange flavoring. Can also combine 1 cup sugar, 1 cup orange juice and 1/4 ts orange flavoring; bring to boil and pour over cake while warm. Let set several hours before serving. From Kitchen-Klatter Magazine, 12/78 Formatted for MM by Rosanne Troxel (D.TROXEL on GEnie)