1 lb. orange candy slices
8 oz. dates or dried apricots or mixture
1 c. walnuts or pecans
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. shortening
2 c. sugar
4 eggs
1/2 c. buttermilk
7 oz. coconut
1 c. orange juice

In a medium bowl, dice and mix orange slices and dates or apricots; set aside.

In a small bowl, mix flour, baking soda and salt. Sprinkle and mix a little of the flour mixture into the orange slices and dates until all are covered and not sticking together.

In a large bowl, cream shortening and sugar. Add eggs, buttermilk and coconut and again, cream well. Blend in flour mixture a little at a time, then add orange slices, dates and nuts. Mix well, as best as you can, this is very thick.

Grease and flour angel food pan and bake at 300 degrees for 2 hours. After done baking, pour the orange juice over the top while still in the pan. Refrigerate overnight and remove from cake pan in the morning. Store in the refrigerator. A lot of work but well worth it.