3 1/2 c. flour, sifted
1 tsp. baking soda
1 tsp. baking powder
4 eggs, separated
1 c. vegetable shortening
2 c. sugar
1 1/4 c. pecans, chopped
12 oz. dates, pitted & chopped
1/2 c. flour for dusting fruit & nuts

1/2 c. confectioners' sugar
2 tbsp. orange rind
1 c. orange juice
1 tbsp. apricot brandy

Preheat oven to 300 degrees. Grease and flour a 10" tube pan. Sift flour, baking soda, powder and salt. Set aside.

Beat shortening, sugar and yolks at high speed with electric mixer until light and fluffy. Beat in flour mixture, alternately with buttermilk, at low speed, beginning and ending with flour. Toss nuts and dates with 1/2 cup flour until coated. Fold into cake batter. Beat egg whites until stiff. Fold into batter until no white streaks remain.

Bake at 300 degrees for 1 hour and 45 minutes. Cool in pan on wire rack 10 minutes. Loosen cake around edges with metal spatula. Turn out onto a rack. Prick holes all over cake with a skewer. Prepare glaze.

Combine confectioners' sugar, orange rind, orange juice and apricot brandy; mix well. Pour slowly over cake so some will drift down in holes. Let cool. Refrigerate overnight. Garnish with orange slices, dates and pecans.