1 c. butter
2 c. sugar
4 eggs
1 tsp. baking soda
1/2 c. buttermilk
3 1/2 c. flour
1 lb. chopped dates
1 lb. orange candy slices
2 c. black walnuts
1 can coconut

ICING:

1 c. fresh orange juice
2 c. powdered sugar

Cream butter and sugar together until smooth. Add eggs, one at a time, until beaten smooth. Beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl and add dates, orange slices, nuts, and coconut. Mix to coat each piece of fruit. Then add dry ingredients to creamed mixture. Stir all ingredients together with spoon. Bake in 13 x 9 x 2 inch pan or 2 loaf pans at 250 degrees for 2 1/2 hours.

Icing: Combine orange juice and sugar and pour slowly over hot cake and let set in pans overnight.

Note: Punch holes in cake with fork before pouring icing over it.