2 lbs. orange slice candy, cut up into tiny pieces
1 lb. finely chopped pecans
2 sticks butter
1 lb. dates, chopped
4 c. self-rising flour
2 c. sugar
1/3 c. buttermilk plus 1/2 tsp. baking soda
4 whole eggs
1 c. strawberry jam

Sift flour over chopped dates, nuts, and candy. Mix well. Cream butter and sugar. Add eggs and buttermilk premixed with soda. Mix well. Blend in jam. Pour over candy mixture. Mix well. Prepare a large tube pan. Generously grease and dust with flour both the sides and bottom. Line bottom with waxed paper on top of the prepared bottom. Pour batter into the prepared pan. Bake 2 1/2 hours at 275 degrees.

When done, take an ice pick and punch the cake with several holes. Add the following sauce to the cake while it is still hot. To 1 cup of orange juice, add 2 cups dark brown sugar and heat. Pour over cake. Let cake stand for 2 or 3 days before removing from pan. This cake should be stored for 2 weeks before being served.