1 c. butter and/or butter
2 c. sugar
4 eggs
1 pkg. dates, cut fine
1 c. nuts, cut fine
2 tbsp. grated orange rind
3 c. flour
1 tsp. baking soda
1 c. buttermilk

GLAZE/FROSTING:

2 c. sugar
2 tbsp. grated orange rind
1 c. orange juice

Cream butter, sugar and eggs together and set aside. Mix dates, nuts, flour, soda and orange rind. Add to creamed mixture alternately with buttermilk. Bake in large bundt or angel food cake pan, well greased and floured. Bake at 350 degrees for one hour. DO NOT REMOVE CAKE FROM PAN. While cake is still hot (as soon as removed from oven), spoon on glaze and let sit overnight.

Make glaze of sugar, orange rind and orange juice by combining in saucepan and cook until comes to a boil. Set aside to cool before spooning over hot cake.