CRANBERRY CAKE
Active Work Time: 40 minutes
Total Preparation Time: 2 hours
 cup shortening
1 cup sugar
2 eggs
2  cups flour
1 teaspoon baking powder
1 teaspoon baking soda
 teaspoon salt
1 cup buttermilk
Grated zest of 2 oranges
1 cup fresh cranberries, chopped
1 cup chopped dates
1 cup walnuts, finely chopped
Butter for greasing
Whipped cream for serving, optional

Cream shortening and sugar until fluffy. Beat in eggs 1 at a time.
Sift together flour, baking powder, baking soda and salt. Beat alternately with buttermilk into creamed mixture on low speed, 2 minutes. Beat in orange zest.  Stir in cranberries, dates and walnuts.
Pour batter into greased 10-inch tube or bundt pan. Bake at 350 degrees until toothpick inserted in center comes out clean, 1 hour. (Cake is best if stored in airtight container for 24 hours for flavors to develop.) Serve with whipped cream, if desired.
8 to 10 servings. Each of 10 servings: 463 calories; 142 mg sodium; 43 mg cholesterol; 24 grams fat; 58 grams carbohydrates; 7 grams protein; 1.14 grams fiber.
