4 c. flour
1/2 tsp. salt
1 lb. candy orange slices (cut in pieces)
1 lb. dates, cut in pieces
2 c. chopped pecans
1 can coconut
2 sticks of butter
1 1/2 c. sugar
4 eggs
1/2 c. buttermilk plus 1 tsp. baking soda, mixed
1 c. heated orange juice
2 c. powdered sugar

Mix 1 cup of the flour and salt and cut candy and dates into it. Add nuts and coconut and mix. Cream butter and sugar together, add eggs and mix well. Add buttermilk mixture and remaining flour, alternating. Combine with candy mixture.

Grease and flour Bundt pan and bake at 250 degrees for 1 1/2 to 1 3/4 hours. Place pan of water under oven rack to keep cake moist.

For frosting, mix together orange juice and powdered sugar. With fork, prick holes in cake as it comes from oven, then pour orange juice mixture over cake. Leave in pan overnight. Unmold and drizzle with powdered sugar icing.

ICING:

2 c. powdered sugar
1/4 tsp. vanilla
1/4 c. milk

Mix ingredients together adding milk a little at a time. For thicker icing, use less milk.