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

Cream butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla. Mix dates, candy, nuts and coconut with 1/4 cup flour. Sift remaining dry ingredients. Alternately fold then into creamed mixture with buttermilk. Fold in fruit-nut mixture. Spoon into a well greased and floured 10 inch tube pan. Bake in slow oven (300 degrees F.) for 2 1/2 hours.

Remove cake from oven and pour on a 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 and remove from pan. For improved flavor and ease in cutting, wrap cake in foil and refrigerate at least one day before serving.