1/2 c. shortening
1 c. sugar
1 tsp. baking soda
2 eggs
3/4 c. buttermilk
2 c. all-purpose flour
1/2 tsp. salt
Orange syrup

Cream shortening; gradually add sugar, beat well. Add eggs one at a time and beat well after each egg.

Dissolve soda in buttermilk stirring well. Combine 1 1/2 cups flour and salt; add to creamed mixture alternating with buttermilk mixture, beginning and ending with flour mixture.

Combine dates and pecans; dredge in remaining 1/2 cup flour, and fold into batter.

Spoon batter into greased muffin tins, fill only 2/3 full. Bake 375 degrees for 12 to 14 minutes or until done. Spoon orange syrup over cup cakes. Yields about 1 1/2 dozen cupcakes.