ORANGE CANDY CAKE

1 cup butter or margarine
2 cups sugar
4 eggs
1 tsp. baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup orange juice
3 1/2 cups flour
1 box dates, chopped (14 oz.)
1 pound orange candy slices, chopped
1 cup confectioners sugar
2 cups pecans, chopped

Cream butter with sugar. Add eggs, creaming well after each. Dissolve soda in buttermilk, then alternately add to butter mixture with three cups of flour. Mix remaining flour with dates, candy and nuts. Add to batter along with coconut. Pour into greased and floured 10-inch tube pan or 12-cup bundt pan. Bake at 325 degrees for 1 1/2 hours or until cake springs back when lightly pressed. Combine orange juice and confectioners sugar and pour over hot cake in pan. Let stand overnight. Run spatula around edge of pan to remove. Cake may be wrapped and refrigerated about two weeks or longer if desired.