3 1/2 c. flour
1/2 tsp. salt
1 lb. candy orange slices
8 oz. pitted dates, chopped
2 c. pecans, chopped
3 1/2 oz. Angel Flake coconut
1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1/2 c. buttermilk

GLAZE:

1 c. orange juice
2 c. powdered sugar

Cut candy orange slices in small pieces and put aside. Sift flour and salt. Combine candy, dates, pecans and coconut. Add half the flour and salt mixture and work together thoroughly.

In a large bowl, cream butter and sugar, add eggs, one at a time, beating well after each addition. Mix soda in buttermilk, then add to butter sugar mixture. Add remaining flour. When well mixed, add fruit mixture, blending thoroughly. Pour into greased and floured pans. Make 1 tube pan or 1 large loaf pan and 2 small loaf pans.

For tube pan, bake 1 3/4 hours at 300 degrees. Adjust time for smaller pans.

When cake is done, remove from oven and pour glaze all over while still in pan. Refrigerate, in pan, overnight. Remove from pan the next morning.

To prepare glaze, combine juice with powdered sugar. If using frozen orange juice, do not dilute.