1 c. butter or solid vegetable shortening
2 c. sugar
4 eggs
3 1/4 c. enriched all-purpose flour, reserve 1/2 c.
1/4 tsp. baking powder
1 tsp. baking soda, dissolved in 1/2 c. buttermilk
1 tsp. vanilla
1 (1 lb.) pkg. candy orange slices
1 (8 oz.) pkg. pitted dates, chopped
1 or 2 c. chopped pecans
1 (3 1/2 oz.) can flaked coconut

Preheat oven to 250 degrees. Grease and flour a 10 inch tube pan. Cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour and baking powder alternately with buttermilk and vanilla. Dredge candy slices, dates, and nuts with reserved flour. Blend into batter. Stir in coconut. Pour into prepared pan. Bake for 2 1/2 hours at 250 degrees. This cake keeps and freezes well.

ORANGE SLICE CAKE FROSTING:

1 c. brown sugar
1/2 c. fresh orange juice
1 tsp. each orange and lemon peel

Dissolve sugar in orange juice. Add peel. Pour over cake while hot. Let cake cool in the pan.