1 c. unsalted butter
2 c. sugar
4 eggs
1/2 c. buttermilk with 1 tsp. baking soda dissolved in it
3 1/2 c. flour
1 (8 oz.) box chopped dates or 1 c.
1 c. coarsely chopped walnuts
1 c. finely chopped walnuts
1 (4 oz.) pkg. regular sweetened coconut
1 lb. orange candy slices (diced into 6-8 pieces with scissors)

GLAZE:

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

Cream butter and sugar. Add eggs, one at a time, beating after each. Add buttermilk with dissolved soda. In large bowl place flour and toss fruit, nuts, candy and coconut and stir to coat. Add flour mixture to batter. Use hands as batter is stiff. Place batter into a well greased and floured 10" angel pan. (Make sure it is 10".)

Bake in 250 degree preheated oven (slow oven) for 2 1/2 to 3 hours (check after 2 hours) for doneness. When cake is almost done baking mix glaze. Poke holes in cake before pouring on glaze. Pour warm glaze over hot cake. Let stand in pan to cool. Cover pan with plastic wrap and chill overnight. Remove from pan next day. Store air tight. Freezes well.