INGREDIENTS
1 lb. Orange slice candy, cut up
2 c Pecans; chopped
8 oz Dates; cut up
1 c Coconut, grated
2 c Flour; divided
1 c Butter
1 1/2 c Sugar
4 Eggs
1 ts Vanilla
1 ts Baking soda
1/2 ts Salt
1/2 c Buttermilk
1/4 c Orange juice
1/4 c Lemon juice
1/4 c Sugar
1/4 c Butter

Preheat the oven to 300 F. Generously grease and flour a tube pan Set aside. Mix together the candy, pecans, dates, coconut and 1/4 cup of the flour; set aside. Cream the butter and sugar until fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Mix together the baking soda, salt and remaining 1 3/4 cup flour; add alternately with the buttermilk to the butter mixture. Add the nut mixture; mix well. Pour the batter into a prepared pan and bake for two hours. Remove from the oven.

GLAZE In a small saucepan, combine the orange juice, lemon juice, sugar and butter. Cook until the sugar is dissolved. Spoon the glaze over the warm cake.