Orange-Date-Walnut Passover Cake

• 3 cups sugar
• 1 cup vegetable oil, plus more to grease pan
• 4 whole oranges
• 1/2 to 1 cup orange juice
• 6 large eggs
• 1/4 teaspoon salt
• 2 cups matzo meal
• 2 cups coarsely ground walnuts
• 1 cup tightly packed chopped dates
• 2 to 3 tablespoons orange liqueur

1. Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan.
2. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume.
3. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
4. Coarsely grate rind of oranges.
5. Then juice oranges, reserving juice and peel, and discarding any pith that remains.
6. Combine reserved juice with enough prepared orange juice to make 2 cups.
7. In a bowl, beat eggs with remaining 1 1/2 cups sugar.
8. Add orange juice and oil, and continue mixing.
9. Stir in salt, matzo meal, walnuts, dates and orange peel.
10. Turn into greased pan and bake for 45 minutes or until golden.
11. Cut into 2-inch diamonds in pan.
12. Stir liqueur into sugar syrup and pour over hot cake.
13. Let sit a few hours before serving.

sugar, vegetable oil, oranges, orange juice, eggs, salt, matzo meal, walnuts, dates, orange liqueur

Taken from cooking.nytimes.com/recipes/6357 (may not work)