1 c. shortening
1 c. sugar
4 eggs
3 1/2 c. plain flour
1 tsp. salt
1 tsp. baking soda
2 (1 lb.) pkg. orange candy
1/2 c. buttermilk
1 lg. can Angel Flake coconut
2 c. nuts
1 pkg. dates, pre - cut
2 tbsp. grated orange peeling

Prepare a head of time the orange candy (cut into pieces), chopped nuts, dates and the large flake coconut. Place into bowl and coat well with about 1/2 cup of plain flour.

In a large mixing bowl prepare first seven ingredients. Cream sugar and shortening together well. Add eggs, one at a time, beating well after each addition. Next add your flour mixture. Slowly use your buttermilk and grated orange peel for moisture. Combine candy mixture with floured mixture mixing well. Pack into well greased and floured tube pan; bake 2 hours at 250 degrees.

TOPPING:

2 c. powdered sugar
1 c. fresh orange juice
2 tbsp. granted orange peel

Mix well, making sure sugar is dissolved. Pour topping over warm cake. Do not remove from pan until mixture all soaks in. Remove, wrap in foil and place in refrigerator. Will keep indefinitely.