1/2 lb. butter or 2 sticks butter
2 c. sugar
3 1/2 c. plain flour
4 eggs
1/2 c. buttermilk
1 tsp. baking soda dissolved in buttermilk
1/2 tsp. salt
1 lb. orange slice candy
1 (8 oz.) pkg. chopped dates
1 c. coconut, flaked
2 c. chopped nuts

Line tube pan completely with aluminum foil and then spray with Bakers Joy or grease and flour well.

Cut orange slice candy into 3 pieces per slice.

Cream butter, sugar, eggs until good and creamy. Add flour and buttermilk, alternating each with a wooden spoon. Add candy, dates, coconut and nuts. Fold in. Mix well. Spoon into tube pan and bake at 275 degrees for 2 1/2 hours.

GLAZE: 2 cups powdered sugar and 1 cup orange juice (fresh or frozen). Bring to a boil, pour over hot cake. Let cake stand in pan overnight. Next day, remove from pan and wrap in heavy duty aluminum foil and store in a cool place or refrigerator.