2 c. sugar
1 c. butter
2 eggs, beaten
2 1/2 c. flour
pinch of salt
1 c. buttermilk
grated rind and juice of 2 oranges
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vinegar
1 c. nuts
1 c. dates, chopped

Icing:

1 c. cream
1/2 c. powdered sugar

Preheat oven to 350°F. Grease a 9-inch tube or Bundt pan. Grate orange rind and squeeze juice; set aside. Cream butter and 1 cup sugar. Add beaten eggs. Add flour and salt alternately with the milk. Add orange rind. Mix together baking soda, baking powder and vinegar. Add soda mixture. Add dates and nuts.

Bake until cake springs back when lightly touched (about 1 hour).

While cake is baking, dissolve 1 cup of sugar in juice of oranges. When cake is baked, remove from oven but leave in pan. Prick cake with fine skewer (or toothpick) all over. Pour juice over cake. Let cake hang upside down over a funnel or narrow bottle overnight. Then remove from pan.

Mix cream and powdered sugar. Whip to peaks; ice cake. Enjoy!

Serves 10 to 12.