1 c. butter
2 c. sugar
5 eggs
1 tsp. vanilla
8 oz. pkg. dates, cut up
1 lb. orange slices, cut up
2 c. pecans, chopped
1 (4 oz.) pkg. shredded coconut
4 c. sifted flour
1/2 tsp. baking soda
1 tsp. salt
3/4 c. buttermilk

Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla, milk, dates, candy, nuts and coconut with 1/4 cup flour. Sift remaining dry ingredients. Fold them into remaining mixture with buttermilk. Fold in fruit and nuts. Spoon into greased and floured 10 inch tube pan.

Bake in 300 degree oven for 2 1/2 hours. Remove cake from oven and pour syrup of 1 teaspoon each grated orange and lemon peel, 1/4 cup each orange and lemon juice, and 1/2 cup confectioners' sugar. Cool cake on rack, then remove from pan. Refrigerate 2 day before serving.