Adjust a rack to the center of the oven and preheat the oven to 350°F. You will need two loaf pans measuring 8.5" x 4.5" x 2.5" or smaller. Grease the pans, dust them with flour, then tap out the excess flour. Set aside.

If using fresh cranberries, pick them over, rinse, drain, and spread them on a towel to dry. If using frozen berries, they should wait in the freezer until you are ready for them, then rinse and drain quickly and use them frozen.

In a large bowl, sift together the flour, salt, baking powder, and sugar. Then stir in the nuts and cranberries.

In a bowl beat the eggs to mix; beat in the buttermilk and salad oil, and then stir in the orange rind.

Pour the liquids over the dry ingredients and stir to mix.

Spoon half of the mixture into each of the prepared pans and smooth the tops; the pans should be half or three-quarters filled.

Bake for 1 hour or until a cake tester or toothpick gently inserted into the middle comes out clean and dry.

About 15 minutes before the baking time is finished, if the tops look too pale, raise the racks to a higher position. (A crack will form down the length of each loaf while it is baking--it is ok.) The loaves will not reach the tops of the pans and will only be about 2 inches high. Remove from the oven and let stand for 10 minutes. Meanwhile, prepare the glaze.

Stir the orange juice and sugar together in a small saucepan over medium heat until the sugar is dissolved.

Cover each loaf with a rack, turn over the pan and the rack, remove the pan, cover with another rack and turn over again, leaving the loaf right-side up. Now, with your hands, gently transfer each loaf to the rimmed plate or large lidded plastic food storage container. Pierce the tops gently in many places with a cake tester or toothpick. (You can also try piercing the sides and bottoms.)

With a pastry brush, brush the hot glaze generously over the tops and sides of the loaves. When much of the glaze has run down off the loaves, use a wide metal spatula and gently raise one end of the loaf, at the same time tilting the plate, to let the glaze run under the bottom of the loaf. Continue to brush on the glaze from the plate. After a while you will think that the cakes have absorbed as much glaze as they can hold. At this point, pour extra glaze over the cakes so a little pools at the bottom around the cakes. Reserve any remaining glaze and refrigerate to serve alongside the cakes.

Refrigerate the loaves uncovered; the remaining syrup will become thicker and syrupy as it chills; simply spread on the loaves with a spoon or spatula.