1 c. butter
2 c. sugar
5 eggs
1 tbsp. vanilla
1 (8 oz.) pkgs. dates, cut up
2 c. pecans or walnuts
1 lb. orange candy, cut up
4 c. flour
1/2 tsp. baking soda
1 tsp. salt
3/4 c. buttermilk
1/2 c. white raisins
1/2 c. coconut

Cream butter, sugar and buttermilk. Beat in eggs, 1 at a time. Add vanilla. Mix dates, candy, nuts, coconut and raisins with 1/4 cup flour. Sift the remaining dry ingredients and alternate fruit mix and flour to fold them into the cream and sugar mix. Spoon into a greased and floured 10" tube pan. Bake at 300 degrees for 2 1/2 or 2 hours 15 minutes is better. Optional: Place maraschino cherries on top before baking.

GLAZE:

1/4 c. orange juice
1/4 c. lemon juice
1 tsp. orange rind
1 tsp. lemon rind
1/4 c. X sugar

Pour syrup over hot cake immediately after removing from oven. Leave in pan until cold. Freezes well.