1. Preheat the oven to 350. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of a 9-by-5-by-3-inch loaf pan. Add 2 tablespoons of the flour and tip the pan from side to side to distribute it evenly. Invert the pan and rap it sharply to remove excess flour.
2. Place the dates, pecans and orange peel in a bowl, aad 2 tablespoons of flour, and toss together gently but thoroughly. Combine the remaining 2 cups of flour, the baking powder, soda and salt, and sift them together into a bowl. Set aside.
3. In a deep bowl, cream the remaining 4 tablespoons of, butter and the sugar by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the egg.
2. Add about ½ cup of the flour mixture and, when it is incorporated, beat in ¼ cup of the orange juice. Repeat three times, alternating ½ cup of the flour with ¼ cup of orange juke and beating well after each addition. Stir in the reserved floured fruit and nuts.
4. Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the bread cool in the pan for 4 or 5 minutes, then turn it out on a wire rack to cool completely to room temperature before serving.
