1/2 c. butter (I use butter)
1 c. sugar
2 eggs
2 c. sifted plain flour
1 tsp. baking soda
1 c. dates, chopped
1 c. pecans, chopped
2/3 c. buttermilk
Grated rind of 1 orange

Preheat oven to 375 degrees. Cream shortening and sugar until light. Add eggs, one at a time. Sift dry ingredients together. Add dates and nuts. Alternate dry mixture with buttermilk in adding to eggs mixture. Blend orange rind. Grease miniature muffin tins and fill 2/3 full. Bake 10-15 minutes.

TOPPING:

3/4 c. sugar
1/2 c. orange juice
1 tbsp. orange rind

Bring sugar, orange juice and rind to a boil. Pour slowly over little cakes while still hot. (I find it easier to dip the tops in topping rather than pour over the cake.)