Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Orange slice candy, cut up |
| 2 cups | Pecans; chopped |
| 8 ounces | Dates; cut up |
| 1 cup | Coconut, grated |
| 2 cups | Flour; divided |
| 1 cup | Butter |
| 1½ cup | Sugar |
| 4 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ½ cup | Buttermilk |
| ¼ cup | Orange juice |
| ¼ cup | Lemon juice |
| ¼ cup | Sugar |
| ¼ cup | Butter |
Preheat the oven to 300 F. Generously grease and flour a tube pan; set aside. Mix together the candy, pecans, dates, coconut and ¼ 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 1¾ 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.
For 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.