1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped dates
4 teaspoons grated orange zest
1/2 cup confectioners' sugar
2 teaspoons orange juice
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; set aside.
In a large bowl, beat the sugar, buttermilk, applesauce, oil and eggs until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the walnuts, cranberries, dates and orange zest.
Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.