2/3 cup butter or margarine, softened
½ cup sugar
2 teaspoons ground cinnamon
1-1/3 cups molasses
2 eggs
2½ cups self-rising flour
2 cups chopped dates
1 cup chopped pecans
1½ cups confectioners’ sugar
3 tablespoons water
2 tablespoons grated orange rind

Preheat oven to 375°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in cinnamon, molasses, and eggs until well blended.  Spoon into prepared baking pan; smooth the top.

Bake for 25 minutes.  Cool in pan on a wire rack.  Turn out onto a cutting board.

In a small bowl, combine confectioners’ sugar, water, and grated orange rind, stirring until of spreading consistency.  Spread over the top of the cake; cut into bars.

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