Serves: 5
Total Calories: 880

4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
2 packages yeast active dry
1 cup orange juice concentrate
1 cup milk
1/4 cup vegetable oil
1 egg
2 tablespoons lemon peels grated or orange rind
1 cup dates chopped
1/2 cup pecans coarsely chopped
* Part two.
1 cup powdered sugar
1 tablespoon lemon juice fresh
1 tablespoon water (approximately)

In large mixer bowl, combine 2 cups flour, sugar, salt and yeast. In saucepan, heat orange juice, milk and vegetable oil to 120° to 130° F. Add warm liquid mixture and egg to flour mixture and blend at low speed until moistened beat for 4 minutes at medium speed. Blend in lemon or orange rind. Blend in 2 to 3 cups flour with pastry hook or blend in by hand. Dough will be stiff. Cover and let rise in warm place until light and doubled in size, about 40 to 60 minutes. Meanwhile, grease a 10-inch tube pan using solid shortening or margarine. Arrange chopped dates and nuts on bottom of greased pan. Punch dough down and place in prepared pan. Bake 50 to 60 minutes in a preheated 350° F oven or until golden brown and loaf sounds hollow when tapped. Remove from pan. Cool for 20 minutes prepare following glaze.

Glaze:
*Mix sugar, lemon juice and water until proper consistency spoon over fruit side of loaf.

Note: This batter rises only once and can be mixed partially or totally in an electric mixer. If this bread is not eaten straight out of the oven, reheat wrapped in foil.

Nutritional Facts:

Serves: 5
Total Calories: 880
Calories from Fat: 173

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