Ingredients
1 cup butter, softened3 cups sugar, divided4 eggs1 tablespoon orange peel, divided3 cups all-purpose flour1 teaspoon baking soda1-1/3 cups buttermilk1 pound chopped dates1 cup coarsely chopped pecans1/2 cup orange juice
Preparation
In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons orange peel. Combine flour and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in dates and pecans.
Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine the orange juice, remaining sugar and orange peel, until blended; drizzle over warm cake.
