Grease and flour a 10-inch fluted tube pan (Bundt) or 12 individual fluted tube pans; set aside.*

For filling: In a small bowl, stir together the flour and brown sugar. Cut in the butter until crumbly. Stir in dates and walnuts; set aside.

For batter: In a large mixing bowl, beat cake mix, sour cream, water, eggs, oil and cardamom with an electric mixer on low speed until moistened. Beat for 2 minutes at medium speed. Pour half of the batter into prepared pan(s). Sprinkle the filling over batter in pan. Pour the remaining batter over filling, spreading evenly.

Bake in a 350 degree F oven for 45 to 55 minutes for large pan or 18 to 21 minutes for individual pans or until a wooden toothpick inserted in the center of cake comes out clean. Meanwhile, prepare Tangerine Glaze.

When the cake is done, do not remove from the pan(s). Place on a wire rack. Prick holes over the cake's surface with tines of a fork. Slowly spoon about half of the Tangerine Glaze over hot cake. Let stand for 10 minutes, allowing the glaze to soak in. Loosen sides. Invert onto a serving platter; remove the pan(s). Prick holes in the top of the cake with tines of fork. Slowly spoon the remaining Tangerine Glaze over cake. Cool thoroughly. Makes 1 cake (12 servings) or 12 individual fluted cakes.

In a small saucepan, combine 1/2 cup granulated sugar, 1/2 cup tangerine or orange juice, and 2 tablespoons butter or margarine. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring frequently. Remove from heat; set aside.