Topping:
2 cups sugar
1 cup orange juice
2 tablespoons grated orange rind
Mix all ingredients. Stir occasionally to dissolve sugar.
Cake:
1 package (7 ¼ ounces) chopped dates
1 cup chopped pecans
1 cup shortening
2cups shortening
2 cups sugar
4 eggs, separated
4 cups flour
1 teaspoon soda
1 1/3 cups buttermilk
2 tablespoons grated orange rind
Dredge dates and nuts in small amount of flour. Cream shortening; add sugar gradually, mixing well. Add well-beaten egg yolks. Sift flour three times. Dissolve soda in buttermilk. Add flour alternately with buttermilk mixture. Fold in dates, nuts, and orange rind. Fold in stiffly beaten egg whites. Pour mixture into large, greased tube pan which has been lined with wax paper. Bake at 300 degrees for 1 ½ hours. Remove cake from the oven and punch with an ice pick to make holes all over the top. Slowly pour topping over the cake a small amount at a time, allowing it to soak in. Cover and serve next day.
Recipe from To Market, To Market