1 lb. dates, finely chopped
1/2 lb. orange candy slices, chopped
2 c. chopped pecans
3 1/2 c. all-purpose flour
2 sticks butter
2 c. sugar
4 eggs
1/2 c. buttermilk
1 tsp. baking soda
2 tsp. almond extract
1 1/2 to 2 tsp. orange rind
1 (3 1/2 oz.) can coconut

Glaze:

1 c. orange juice
2 c. powdered sugar
1 tsp. almond extract
2 tsp. orange rind

Mix dates, orange slices and pecans with flour. Cream butter, sugar, buttermilk with soda, almond extract, orange rind and eggs, one at a time. Add flour mixture and coconut.

Bake in tube pan, greased and floured, for 2 1/2 hours at 275°F.

While warm and still in pan, pour glaze over and let stand 24 hours in pan.

Glaze: Mix and bring to boil before glazing cake.