GOOD ANYTIME ORANGE FRUIT CAKE

2 1/2 tablespoons orange peel
8 - 10 oz pitted dates
1 1/2 - 2 cups pecans
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 teaspoon vanilla extract
2 cups sugar
4 eggs
1 1/3 cups buttermilk
2/3 cup orange juice
1 cup sugar
NOTE: This cake should stand 24 hours before being cut.
Grease bottom of 13x9x2" pan or large tube pan. Line with wax paper, cut to fit bottom; grease wax paper.
Prepare 2 1/2 tablespoons grated orange peel. (Grate through colored part only; white part is bitter.) Remove 1/2 tablespoon and wrap in wax paper for use in topping.
Using scissors, dipped frequently in water, cut dates into pieces and set aside. Coarsely chop and set aside pecans.
Sift together flour, baking soda and salt and set aside.
Cream until butter is softened the 2 tablespoons grated orange peel, 1 cup butter and 1 teaspoon vanilla extract. Add sugar gradually, creaming until fluffy after each addition.
Add in thirds, beating thoroughly after each addition, 4 eggs, well beaten (until thick and piled softly). To creamed mixture add dry ingredients (in fourths), alternately with buttermilk (in thirds), beating only until smooth after each addition. Finally, beat only until smooth (do not overbeat). Mix in dates and nuts.
Turn batter into prepared pan. Draw batter from center toward edges of pan with spatula. Bake at 350° for 65 to 70 minutes or until done.
Meanwhile, mix well, reserved orange peel, orange juice and sugar. Set aside.
When cake tests done, remove from oven and spoon orange juice mixture over cake. When cool, cover pan tightly and store until ready to serve.