3/4 c. shortening
3 eggs
1 c. orange juice
Rind of 1 orange, grated
1 c. sugar
3 c. flour (plain or cake flour)
1 tsp. salt
1 1/2 tsp. baking soda (level measurement)
1 1/2 c. dates
1 c. pecans

Cream butter and sugar together. Add eggs, beating well. Add fruit, nuts and grated orange rind. Sift dry ingredients together and add to mixture alternately with liquid. Bake in well greased pan for 1 1/2 hours at 300 degrees.

TOPPING FOR CAKE:

1 1/2 oranges (juice only)
Grated rind of 1 orange
3/4 c. sugar
1/2 lb. glazed pineapple, if desired
1/2 lb. crystalized cherries, if desired
1 tsp. cinnamon, if desired

Dissolve sugar in juice and rind; pour over cake while it is still warm. Add glazed pineapple and crystalized cherries, if desired, also cinnamon. Add additional orange juice for topping to make two cups.

(Let cake stand in pan overnight and put plate on top to keep moisture in.)