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INGREDIENTS:

1/2 c. softened butter
1 c. sugar
2 eggs
1 1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. orange rind, grated
1/2 c. milk
1/2 c. pecans, finely chopped

GLAZE:

1/4 c. orange juice
1/4 c. sugar

DIRECTIONS:

All ingredients should be at room temperature. Cream butter and 1 cup of sugar. Beat in the eggs, 1 at a time. Sift together the flour, baking powder and salt. Alternately add the flour mixture and milk to the butter mixture. Mix in the orange rind and the nuts.

Pour into a buttered loaf pan, preferably metal, and bake at 350 degrees for 50 to 60 minutes. Prepare a glaze by combining the orange juice and sugar; blend until sugar is dissolved. When the cake is removed from the oven, poke holes in the top and pour glaze over all. Let stand until cool before removing the cake from the pan.

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INGREDIENTS:

1 c. pitted California dates
1/2 c. walnuts
3 c. sifted all purpose flour
3 1/2 tsp. baking powder
1 1/2 tsp. salt
2/3 c. sugar
1 egg, beaten
2 tbsp. soft shortening
1 tsp. vanilla
1/2 tsp. grated orange rind
1/2 c. orange juice
1 c. milk

DIRECTIONS:

Slice dates; chop walnuts. Sift flour, baking powder, salt, and sugar into bowl. Add egg, shortening, vanilla, orange rind and juice and milk. Mix only to blend ingredients. Stir in dates and nuts. Turn into greased and floured 9″x5″x3″ loaf pan. Bake in a moderate oven, 350 degrees, about 1 hour 10 minutes or until loaf tests done in center. Turn out on rack to cool before storing. Makes 1 loaf.

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INGREDIENTS:

1 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 eggs
1 c. pumpkin
1/4 c. melted butter
1/2 c. orange juice
3/4 c. sugar
1/2 c. raisins
1/2 c. chopped nuts

DIRECTIONS:

1. Combine all ingredients (except for the raisins and nuts) in a bowl. Mix well.

2. Stir in the raisins and nuts.

3. Pour into a greased and floured 9″x5″x3″ loaf pan.

4. Bake in a 350 degree oven for 55 to 60 minutes or until done.