1 c. butter
2 c. sugar
5 eggs
1 tbsp. vanilla
1 pkg. (8 oz.) dates
1 pkg. orange candy slices, cut fine
2 c. chopped pecans
1 (4 oz.) can coconut
4 c. sifted flour
1/2 tsp. baking soda
1 tsp. salt
3/4 c. buttermilk

Cream butter and sugar until fluffy, beat in eggs, one at a time. Add vanilla. Mix candy, nuts, dates and coconut with 1/4 cup flour. Sift together dry ingredients alternately, fold them in the cream mixture with buttermilk. Fold in fruit and nuts mixture; spoon into well greased and floured 10 inch tube pan. Bake in slow oven (300 degrees) for 2 1/2 hours.

While baking prepared syrup from 1/4 cup of orange juice, 1/4 cup lemon juice, 1 teaspoon each orange and lemon rind. 1/2 cup confectioners' sugar. Pour syrup over hot cake as it comes out of oven leave in pan until cold.