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 nuts, dates and orange slices. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough that should be mixed with hands. Put in a greased and floured 13 x 9-inch cake pan.

Bake at 250°F for 2 1/2 to 3 hours. Combine orange juice and powdered sugar; pour over hot cake. Let stand in pan overnight.