2 cups all-purpose (flour 240 g)
1 cup sugar (200 g)
1 teaspoon baking soda (5 mL)
½ teaspoon salt (2.5 mL)
1 cup chopped dates (150 g)
1 cup chopped almonds (150 g)
2 eggs
1 can (8 oz.) DOLE® Crushed Pineapple, drained (227 mL)
1 cup whole berry cranberry sauce (250 mL)
¾ cup vegetable oil (180 mL)
1 tablespoon grated orange peel (5 mL)
Powdered sugar (optional)

Combine flour, sugar, soda and salt in large bowl. Stir in dates and almonds; set aside.

Combine eggs, crushed pineapple, cranberry sauce, oil and orange peel in medium bowl; stir into flour mixture until blended.

Pour batter into well greased 9-inch bundt pan.

Bake at 350°F (175°C), 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack 15 minutes. Remove from pan to complete cooling. Sprinkle with powdered sugar, if desired. Garnish with orange peel curls, whole dates and fresh cranberries, if desired.