|All purpose flour||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Chopped dates/Raisins / mixed candied fruits||1 Cup (16 tbs)|
|Chopped almonds/Chopped walnuts||1⁄2 Cup (8 tbs)|
Combine flour, sugar, baking soda, spices, and salt in a bowl.
Cut in butter with pastry blender or two knives until particles resemble rice kernels.
Add buttermilk; mix thoroughly.
Mix in dates and nuts.
Turn batter into a generously greased and floured (bottom only) 9 inch tube pan or into two 8x4X3 inch loaf pans.
Bake at 350Â°F about 1 hour, or until a wooden pick comes out clean.
Cool in pan on wire rack 15 minutes.
Remove from pan and cool completely on wire rack.