1 c. butter
2 c. sugar
4 eggs
1/2 c. buttermilk
1 tsp. baking soda
3 3/4 c. flour
1 lb. dates, chopped
1 lb. candy orange slices, diced
2 c. nuts, chopped
1 c. candied cherries, halved
1 c. coconut

Cream butter thoroughly. Gradually add sugar. Cream until fluffy. Add eggs, one at a time, beating well after each addition. Add buttermilk mixed with soda. Add some of the flour, reserving some to coat fruits, etc. Fold in remaining ingredients by hand. Spoon into a well greased tube pan, lined on the bottom with greased wax paper. Bake at 250 degrees for 2 1/2 hours.

Combine orange juice and confectioners' sugar (very thin) and pour over hot cake. Let stand overnight. Remove from pan. Pour remaining juice over bottom of cake. Weighs 6 lbs. Light colored pretty and delicious. Great alternative for traditional fruit cake.