Yield: 1 10 inch cake
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1 cup butter, softened
1 cup sugar
4 eggs
3 2/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup pecans, chopped
1 cup dates, chopped
1/2 cup shelled pistachio nuts
1/2 cup chopped crystalized pineapple
3 tablespoons grated orange peel
2 teaspoons vanilla
1 cup sugar
1/2 cup orange juice
Orange Glaze (recipe follows)

Preheat oven to 325 degrees. Grease 10 inch tube pan.

Cream butter and 1 cup sugar in large bowl. Beat in eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in small bowl. Mix buttermilk and baking soda in small bowl; stir flour and buttermilk mixtures alternately into butter mixture, mixing well after each additon. Stir in pecans, dates, pistachio nuts, pineapple, orange peel and vanilla. Pour batter into tube pan.

Bake until wooden pick inserted in center is withdrawn clean, about 1 hour 40 minutes. Cool in pan on wire rack.

Heat 1 cup sugar and the orange juice to boiling. Pierce top of the cake with fork. Spoon orange juice mixture over cake. Let stand in pan on wire rack 2 hours. Unmold onto serving plate.

Make Orange Glaze:

3/4 cup powdered sugar
3 tablespoons orange-flavored liqueur
1 1/2 tablespoons orange juice

Mix powdered sugar, liqueur and ornage juice in bowl; Spoon over cake.

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