Instructions: 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.

This recipe yields 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.