1/4 c. butter, melted
1 c. finely snipped pitted dates
3 1/2 c. sifted all-purpose flour
2 tsp. double acting baking powder
1/3 c. fresh orange sections (cut up)
1 1/2 c. orange juice
1/4 c. grated orange peel
2 3/4 c. sugar
1 c. coarsely chopped pecans
1 tsp. salt
1 tsp. baking soda
1 tsp. salt
2 tbsp. frozen orange juice, thawed

In large bowl combine melted butter, orange juice, orange peel, dates, 2 cups sugar, eggs and pecans; blend well with spoon.

Over this mixture, sift flour with soda, baking powder and salt. Fold in until thoroughly mixed. Spread in lightly greased and floured 10 x 5 x 3 loaf pan. Bake approximately 1 hour at 350 degrees. If crust is browning too fast, place a sheet of foil on top and continue baking 20 minutes longer or until a cake tester comes out clean.

Prepare glaze while loaf is baking. In small saucepan combine 3/4 cup sugar and 3 tablespoons thawed orange juice concentrate.

Cook over low heat 5 minutes, stirring constantly. Stir in orange sections and set aside. When loaf is done, loosen all sides with small spatula and turn loaf out, on its side, onto rack to cool. When cool, turn loaf right side up and brush top with glaze. Wrap and store.