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

Preheat oven to 250-275 degrees. Bake 2 1/2 hours at 275 degrees. Cream butter and sugar. Add eggs one at a time beating well after each. Add flour, baking powder alternately with buttermilk and vanilla. Dredge candy slices, dates and nuts with reserved 1/2 cup flour. Stir in coconut. Pour into large greased and floured bundt pan and bake at 275 degrees for 2 1/2 hours. Test with cake tester to be sure it is done.

ORANGE SLICE CAKE FROSTING:

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

Dissolve sugar in orange juice. Add peel. Pour over cake while hot. Allow cake to cool in pan 10-15 minutes.