Ingredients:

• Juice of 2 large fresh oranges or 3 tablespoons prepared orange juice 
• 1 cup pecans, chopped 
• 1/2 cup chopped dates 
• 2/3 cup buttermilk
• 1 teaspoon baking soda 
• 2 eggs 
• 1 cup granulated sugar 
• 1/2 cup butter, softened
• 2 cup plain flour 
• 1/2 cup granulated sugar

Directions:

Preheat oven to 350 degrees. Measure flour and sift; then re-measure flour by spooning lightly into cup. Re-sift flour and set aside. In an electric mixer, cream butter and sugar until light; then add eggs, one at a time. Continue to beat until light and fluffy. Stir the soda in the buttermilk until blended; then add the buttermilk mixture to the batter. Gradually add the flour to the batter, and mix an additional 2 minutes. By hand, stir in the pecans and dates until blended. Prepare a Bundt or tube pan with Baker's Joy. Pour in the batter, and bake in the preheated oven for about 30 minutes or until cake tests done. While cake is baking, prepare the glaze by mixing all ingredients in a small saucepan. Heat and stir until sugar is dissolved; set aside. When cake is done, remove from oven, and loosen the edges while cake is hot and still in the pan. Pour cake glaze over the hot cake in the pan, and return to the oven for 3 minutes. Remove cake from oven, and allow to cool in the pan for 20 minutes before turning out of pan.