3 1/2 c. all-purpose flour
1/2 tsp. salt
1 lb. orange slice candy, cut up
1 (8 oz.) pkg. pitted dates, chopped
2 c. walnuts, chopped
1 (3 1/4 oz.) can flaked coconut
1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
1 c. orange juice
2 c. confectioners' sugar

Preheat oven to 300 degrees. Sift together flour and salt. In medium bowl, combine orange slice candy, dates, walnuts and coconut; mix well. Add 1/2 cup flour mixture, toss to coat evenly. Set aside.

In large bowl, cream butter. Add sugar, gradually beating until light. Add eggs, one at a time, beating well after each addition. Combine soda and buttermilk. Mix well. Add alternately with remaining flour to egg mixture. Add floured candy mixture. Mix well. Spoon into greased and floured tube pan. Bake 1 hour and 45 minutes or until done. Remove from oven.

In small bowl, combine orange juice and confectioners' sugar. Mix until blended. Pour over hot cake. Cool. Let stand in refrigerator overnight before removing from pan.