1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1 1/2 c. buttermilk
4 c. all-purpose flour
1 lb. dates
1 lb. candy orange slices, chopped
2 c. nuts, chopped
1 (3.5 oz.) can coconut, flaked

Cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl, add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and the coconut to creamed mixture.

Bake in a greased and lightly floured 9-inch or 10-inch tube pan at 250°F for 2 1/2 hours. Remove from oven, pour hot glaze over top of cake and let sit in pan overnight.

Glaze:

2 c. brown sugar
1 (6 oz.) can frozen orange juice concentrate, undiluted

Combine sugar and orange juice concentrate, heat and pour over hot cake.