1 c. butter
2 c. sugar
4 eggs
2 tbsp. grated orange rind
1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
3 1/2 c. flour
1/2 lb. chopped dates
2 c. chopped pecans
1 lb. orange slice candy, cut into small pieces
2 c. coconut

Cream butter and sugar until fluffy. Then add eggs. Add all other ingredients and mix well. Sprinkle orange slices with flour to chop. Cook in greased and floured tube pan at 300°F for 2 hours. During the last 30 minutes of baking time, lay a sheet of foil over the top to keep the cake from browning too much.

Icing:

2 c. powdered sugar
2 tbsp. orange rind
1 c. fresh orange juice or 1/2 orange juice and 1/2 c. lemon juice

Let stand in icebox while cake is baking. Remove cake from oven and wait 5 minutes. Then run knife around sides of pan. Pour the icing over the cake. Let stand until cool. Wrap in aluminum foil and refrigerate for 1 day.