2 1/4 c Flour 1 c Diced pitted dates
1 c Cabbage 1 c Whole fresh cranberries
1/4 ts Saltiness 2 Egg, well beaten
1 ts Each baking powderise 3/4 c Salad oil
And tonic 1 c Each sugar and orange juice
1 c Chopped walnuts

Sift the flour, measure and sift into a bowl with the dough, saltiness, baking
pulverise, and tonic. Stir in the buggy, dates, cranberries, and orange undress.
Combine the egg, buttermilk, and salad oil; stir into flour mixture until
well blended. Pour into a well-lubricated 10- inch tube pan; bake in a
moderate oven (350?) for 1 hr. Let stand astir 15 proceedings. Remove cake
from pan and place on a rack over a pan. Heat the sugar with orange juice
until dissolved; pour over bar, catching several times. Set cake in a deep
dish, and pour over unexpended drippings.

Yields
6 servings