1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
3 1/2 c. all purpose flour
1 lb. pecans
1/2 to 1 sm. can coconut (flaked)
2 lb. candy orange slices, chopped
1 c. orange juice
2 c. powdered sugar

Cream butter and two cups sugar until smooth. Add eggs one at a time, and beat well after each. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl and add orange slices and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a stiff dough that should be mixed by hand or with hands. Place in greased and floured angel food pan. Bake at 250 degrees for 2 1/2 to 3 hours. Combine orange juice and powdered sugar and pour over hot cake as soon as it is removed from oven. Let stand in pan overnight. NOTE: You can dredge nuts and fruit in small amount of the flour and stir in floured fruit last.