Ingredients 

• 1 1/3 cups pecan halves, divided 
• 1 cup chopped dates 
• 1 cup boiling water 
• 1 teaspoon baking soda 
• 1 1/2 cups flour 
• 1 teaspoon cream of tartar 
• 1/4 teaspoon salt 
• 1 cup sugar 
• 1 1/2 tablespoons butter 
• 1 egg 
• 1 teaspoon vanilla extract 
• Glaze: 
• 1 package (16 ounce) confectioners sugar 
• 1/2 cup orange juice 
• 1 teaspoon grated orange zest 

Preheat oven to 350°F. 
Butter and flour 12 cup bundt pan or 18 mini bundt pans. Coarsely chop 1 cup pecans; set aside. 
Combine dates, water and soda; cool to room temperature. Sift together flour, cream of tartar and salt; set aside. In bowl with mixer at medium speed beat together sugar and butter until combined. 
Beat in egg and vanilla until combined. Beat in flour mixture until just combined. Stir in date mixture and chopped pecans. Pour batter into 12 cup pan or fill mini pans 2/3 full. Bake 1 hour for large pan or 30 minutes for mini pans, or until toothpick inserted into centers comes out clean. 
Cool in pan on rack 10 minutes. Remove from pan(s) cool completely on rack. 
Glaze: 
Whisk together all ingredients. Drizzle over cake(s). Garnish with remaining pecans. 

Yield: 18 servings. 
  

Submitted by Cathy