2 c. sugar
1 stick butter, melted
1/2 c. Wesson oil
4 eggs
1/2 c. buttermilk
1 tsp. baking soda
3 1/2 c. flour
1/2 tsp. salt
2 c. coconut flakes (opt.)
1 c. chopped pecans
1 lb. pkg. orange slice candy, cut in sm. pieces
1 (8 oz.) pkg. pitted dates, cut in sm. pieces

Cream sugar, melted butter and oil. Add eggs, 1 at a time, buttermilk and soda. Sift and add the flour and salt. Add coconut, pecans, candy and dates. Bake in tube pan or 2 small loaf pans, greased in preheated 325 degree oven for 1 hour and 45 minutes.

ICING:

3 c. confectioners' sugar
1 c. orange juice, blended

Mix together sugar and juice. Pour icing over cake as soon as coming from oven. Let stand 30 to 60 minutes. Put in refrigerator overnight. Run knife around edge and remove from pan. Keep wrapped in refrigerator; it will keep like a fruit cake for 4 to 6 weeks.