Instructions: Preheat oven to 250 degrees. Grease and flour the bottom and sides of a 10 inch tube pan.

Beat butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating mixture well after each addition.

Dissolve baking soda in buttermilk. Alternately add to mixture with 3 1/2 cups of the flour.

Mix remaining1/2 cup flour with dates, candy pieces and chopped nuts. Add to batter with coconut.

Pour batter into prepared pan. Bake 3 hours or until cake springs back when lightly pressed.

Meanwhile, combine orange juice and powdered sugar. Mix well. Immediately pour over hot cake when it comes out of the oven.

Let stand at least 6 hours, or overnight, in pan. Remove from pan. Slice to serve.

Note: Use real butter or stick margarine thats at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

Note: Cake may be wrapped in foil or plastic wrap. It will be good stored in the refrigerator for about 2 weeks.

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