1 c. butter, softened
2 c. sugar
4 eggs
1/2 c. buttermilk
1 tsp. baking soda
3 3/4 c. all-purpose flour, divided
Pinch of salt
1 lb. pitted dates, chopped
1 lb. orange slice candy, finely chopped
2 c. chopped nuts
1 (4 oz.) pkg. shredded coconut

Cream butter and sugar together until light; add eggs, one at a time, beating well after each addition. Combine buttermilk and soda; set aside. Combine 3 1/2 cups flour and salt; add flour mixture to creamed mixture, alternately with buttermilk, beating well. Dust dates and orange candy with remaining 1/4 cup flour; stir into batter mixture. Add nuts and coconut to batter. Pour batter into a greased 10 inch tube pan. Bake at 250 degrees for 2 1/2 to 3 hours or until cake tests done. Pour glaze over hot cake. Let cake stand overnight in pan.

GLAZE:

1 (6 oz.) can frozen orange juice concentrate, thawed
2 c. powdered sugar

Combine both ingredients, mixing well. Pour over hot cake.