Instructions: Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in dates, pecans, and 2 teaspoons orange rind. Pour batter into a greased and floured 10-inch tube pan.

Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Bring orange juice, remaining sugar, and remaining rind to a boil in a sauce- pan; cook, stirring constantly, 1 minute.

Run a knife around edge of cake gently; punch holes in cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.

This recipe yields 10 servings.

Comments: "Ive had this recipe for more than 50 years," Betty Skinner says. "I got it from a 90-year-old woman. Its such a rich cake that you dont need but a small slice."

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