2 c. sugar
1 c. butter
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
4 c. flour
14 oz. pitted dates, chopped
1 lb. orange slices candy, cut in sm. pieces
2 c. chopped nuts
1 c. flaked coconut
1 c. frozen orange juice
1 c. confectioners sugar

Cream butter and sugar; add eggs one at a time, creaming well after each one. Dissolve soda in buttermilk; add alternately with 3 1/2 cups flour. Mix remaining flour with dates, nuts and orange bits; add to batter with coconut.

Pour into well-greased and lightly floured 10-inch tube pan. Bake at 250 degrees for 3 hours or until cake springs back when lightly pressed.

Combine orange juice and confectioners sugar; mix well. Drizzle over hot cake in pan; let stand overnight before removing from pan.