1 c. (2 sticks) sweet butter
2 c. sugar
4 eggs
1/2 c. buttermilk - with 1 tsp. baking soda in it
3 1/2 c. all-purpose flour
1 (8 oz.) box dates, chopped
1 c. walnuts, coarsely chopped
1 c. walnuts, finely chopped
1 (4 oz.) pkg. sweetened shredded coconut
1 lb. orange candy slices, diced
1/2 c. orange juice
1 1/2 c. confectioners' sugar

If no buttermilk, use 1/2 cup milk with 1 1/2 teaspoons vinegar.

Cream the butter and 2 cups sugar until smooth. Add the eggs, one at a time and beat well after each addition. Dissolve the baking soda in the buttermilk and add to the creamed mixture. Place flour in a large bowl and add the dates, nuts, coconut and candy; stir well. Add the flour mixture to the creamed mixture. This makes a very stiff dough that should be mixed with the hands.

Pour into a greased 9 x 13 inch rectangular cake pan, or a greased tube pan. Bake in a preheated 250 degree oven for 2 1/2 to 3 hours. You can test for doneness by sticking a knife or toothpick into the cake; it should be clean when removed. When the cake has almost completed the baking, combine and warm over low heat the orange juice and sugar. Pour over the cake as soon as it is taken from the oven. Let the cake stand in the pan, covered with plastic wrap or aluminum foil, overnight in the refrigerator.