Ingredients

• 8 ounces pitted dates, chopped
• 1 teaspoon baking soda
• 1 pound orange slice candy, cut up
• 1/2 cup buttermilk
• 1/2 teaspoon salt
• 4 eggs
• 3 1/2 cups sifted all-purpose flour
• 2 cups chopped pecans or walnuts
• 1 (3 1/4 ounce) can flaked coconut
• 1 cup butter
• 2 cups granulated sugar

Directions

Preheat oven to 300 degrees F. Grease and flour a large tube pan.

Sift together flour and salt.

Combine candy, dates, nuts and coconut with 1/2 cup of flour mixture.

Cream butter and sugar until light. Beat well. Add eggs, one at a time, beating thoroughly.

Combine buttermilk and baking soda. Add alternately with flour. Add candy mixture, mixing well. Turn into prepared tube pan. Bake for 1 hour and 45 minutes. Pour Orange Drizzle over hot cake.

Orange Drizzle:
Combine 1 cup orange juice and 2 cups confectioners’ sugar. Pour over hot cake. Cool. Let stand in refrigerator overnight before removing from pan.