1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
4 c. unsifted plain flour
1 lb. orange candy, cut in sm. pieces
1 box dates or raisins, cut in sm. pieces
2 c. pecans, chopped
1 c. flaked coconut
1 c. orange juice, fresh or frozen
1 c. confectioners' sugar

Cream butter with sugar, add eggs one at a time. Cream well after each, dissolve soda in buttermilk, then add alternately with 3 1/2 cups flour to creamed mixture. Mix remaining 1/2 cup flour to nuts, raisins (or dates) and candy pieces. Add to batter with coconut, pour into well-greased and floured 10 inch tube pan. Bake 3 hours at 250 degrees.

Combine orange juice and confectioners' sugar and pour over cake while hot. Let stand in pan overnight. The next day remove and wrap in foil. Will keep in refrigerator 2 weeks. Freezes well.