Apricot Orange Bundt Cake

Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.

In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.

Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.

On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.

In a medium bowl, whisk together the flour, soda & salt.

Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.

Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.

Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.

Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.

Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.

Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.

Brush the HOT glaze over the top & sides of the cake, then cool completely.

Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.