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1
Remove zest from oranges; add orange zest to food processor and process until finely diced.
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2
Measure 1/4 cup lightly packed zest; reserve remaining zest and orange for other uses.
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3
Combine 1/4 cup orange zest, raisins, dates, and pecan pieces in food processor container; process until mixture is diced.
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4
Combine fruit/nut mixture and orange juice in a bowl; set aside.
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5
In a large mixing bowl, cream the shortening; gradually add in the sugar, beating well.
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6
Add in eggs, one at a time, beating well after each one is added.
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7
In another bowl, combine flour, soda, and salt; add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
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8
Stir in fruit mixture.
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9
Pour batter into 2 greased and floured 8-inch round cake pans.
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10
Bake in a 350F oven for 25-30 minutes or until pick comes out clean.
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11
Cool in pans for 10 minutes; remove cakes from pans and cool completely on wire racks.
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12
To make frosting: cream butter; gradually add in sugar, beating well.
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13
Add in syrup and fruit juices, beating until smooth.
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14
Stir in rind.
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15
Spread frosting between layers and on top and sides of cooled cake.
