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Ingredients

1 cup butter, softened 2 cups white sugar 6 eggs 3 ⅓ cups self-rising flour 1 cup milk 1 tablespoon vanilla extract 1 tablespoon lemon extract 2 cups dates, pitted and chopped 2 cups chopped pecans 2 cups orange juice 3 ½ cups confectioners' sugar

Nutrition Info

676.1 calories carbohydrate: 103.3 g cholesterol: 116 mg fat: 27.3 g fiber: 4 g protein: 8.5 g saturatedFat: 10.2 g servingSize: - sodium: 509.7 mg sugar: 76 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates.
Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.
To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.

1 - 10 inch tube pan

This recipe makes a scrumptious orange-soaked date and nut cake.