1 lb. orange slice candy, chopped
2 c. walnuts, chopped
1 (8 oz.) pkg. chopped dates
1 3/4 can coconut
1 c. butter
4 eggs
1/2 c. buttermilk
1/2 tsp. salt
2 c. sugar
1 tsp. baking soda
3 1/2 c. sifted flour
1 c. unsweetened orange juice
2 c. confectioners' sugar

Combine orange slice candy, walnuts, dates and coconut; set aside.

Cream butter, gradually add sugar then eggs, one at a time. Beat well, mix soda with buttermilk, add with flour and salt; mix well. Add candy dates, nuts, coconut mixture. Pour in a greased and floured angel food cake pan. Bake 1 hour and 45 minutes at 300 degrees.

While cake is baking, combine 1 cup of unsweetened orange juice and 2 cups confectioners' sugar. Mix well. After cake has baked and stir hot, pour out of pan upside down. With a long instrument, punch holes in cake and pour all the juice and sugar over it. Let stand all night in a cool place or in refrigerator. The longer it sits the better it tastes.