1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
3 1/2 c. all-purpose flour
1 lb. dates, chopped
1 lb. candy orange slices, chopped
2 c. chopped nuts
1 can flaked coconut
1 c. fresh orange juice
2 c. powdered sugar

Cream butter and sugar until smooth. Add eggs, one at a time, and beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture.

Place flour in large bowl and add dates, orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough that should be mixed with the hands.

Put in a greased and floured 13x9x2 inch cake pan. Bake at 250 degrees for 2 1/2 hours. Combine orange juice and powdered sugar and pour over hot cake. Let stand in pan overnight.