Yield: 2 Servings
|1½ cup||Orange juice|
|1 cup||Dates; finely chopped|
|1 cup||Pecans; coarsley chopped|
|2||Eggs; slightly beaten|
|¼ cup||Orange rind; grated|
|¼ cup||Butter; melted|
|3½ cup||Flour, all-purpose|
|2 teaspoons||Baking powder|
|3 tablespoons||Orange juice concentrate; thawed and undiluted|
|⅓ cup||Orange sections; chopped|
Combine orange juice, 2 cups sugar, dates, pecans, eggs, orange rind, and butter; mix well. Combine next 4 ingredients; mix well. Pour pecan mixutre into dry ingredients, and stir well.
Pour batter evenly into two greased and floured 9x5x3" loafpans. Bake at 350 degrees for 1 hour. Cool in pan 5 minutes; turn out on wire rack.
Combine ⅓ cup sugar and orange juice concentrate in a small saucepan; cook, stirring frequently, over low heat 5 minutes. Stir in orange sections. Brush loaves with glaze.
SOURCE: Southern Living magazine, sometime in 1979. Typos by Nancy Coleman.