3 1/2 to 4 c. flour
1/2 tsp. salt (optional)
1 lb. orange slice candy, chopped
1 lb. pkg. chopped pitted dates or 1 c. raisins
2 c. chopped walnuts or 1 c. pecans
1 (3 1/2 oz.) can chopped coconut
1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
1 tbsp. grated orange rind (optional)

Sift flour with salt. Combine candy, dates or raisins, nuts and coconut. Cream butter with sugar. Add eggs one at a time, beating well after each addition.

Combine soda and buttermilk; add alternately with flour mixture to creamed mixture, blend well. Add candy mixture. Mix well. Pour into greased tube pan or 3 small loaf pans. Bake at 275-300 degrees F. for 1 1/2 to 1 3/4 hours. Place pan of water under rack to keep cake moist during cooking. Spoon frosting over cake slowly until absorbed. Chill overnight in pan.

May use self-rising flour and omit salt and soda.

FROSTING FOR ORANGE SLICE CAKE:

1/2 c. orange juice
2 c. powdered sugar