1 c. butter
3 c. sugar
3 1/2 c. flour
4 eggs, separated
1 tsp. baking soda
1/2 c. buttermilk
1 (1 1/4 lb.) bag orange gumdrops
1/2 c. dates
2 c. chopped pecans
1 c. flaked coconut
1 tsp. grated orange rind
1 c. frozen orange juice concentrate

Preheat oven to 275 degrees. Cream butter and 2 cups sugar, add egg yolks and beat well. Chop fine the dates, gumdrops, pecans, and dust them with a little flour. Add to creamed mixture along with coconut and orange rind. Dissolve soda in buttermilk and add with rest of flour to batter and fruit-nut mixture. Fold in stiffly beaten egg whites. Bake in large, greased and floured tube pan for 2 hours. For topping, bring orange juice and remaining cup sugar to a boil, then pour over cake in pan while still warm, a little bit at a time. Stick holes in cake with an ice pick so topping will rum into cake. (Caramel icing is also good on this cake.)