1 c. butter Crisco
2 c. sugar
4 eggs
3 1/4 c. all-purpose flour (reserve 1/2 cup)
1/4 tsp. baking powder
1 tsp. baking soda, dissolved in 1/2 c. buttermilk
1 tsp. vanilla
1 (1 lb.) pkg. candy orange slices
1 (8 oz.) pkg. pitted dates, chopped
1 to 2 c. pecans, chopped
1 (3 1/2 oz.) can flaked coconut

Preheat oven to 250 degrees. Grease and flour a 10 inch tube pan. Cream Crisco and sugar. Add eggs, one at a time, beating well after each. Add flour and baking powder alternately with buttermilk. Ad vanilla. Dredge candy slices, dates and nuts with reserved flour. Blend into batter. Stir in coconut. Pour into prepared pan. Bake 2 1/2 hours.

FROSTING:

1 c. brown sugar
1/2 c. fresh orange juice
1 tsp. each orange and lemon peel

Dissolve sugar in orange juice. Add peel. Pour over cake while hot. Let cake cook in pan.