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Ingredients

1 cup butter, softened 2 cups white sugar 4 eggs ½ cup buttermilk 1 teaspoon baking soda 3 ½ cups all-purpose flour 1 pound dates, pitted and chopped 1 pound orange slices candy, chopped 2 cups chopped pecans 1 ⅓ cups shredded coconut 1 cup orange juice 2 cups confectioners' sugar

Nutrition Info

928.1 calories carbohydrate: 156.4 g cholesterol: 103.1 mg fat: 33 g fiber: 6.6 g protein: 9.4 g saturatedFat: 13.7 g servingSize: - sodium: 289.9 mg sugar: 116.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.

12 servings

A wonderful holiday cake made with candy orange slices.