wwwcof msn Community - Claudia Source of Recipe

1 Lb orange slice candy, cut up	4 large eggs
2 Cup pecans, chopped	1 Tsp vanilla
8 ounces dates, cut up	1/2 Tsp salt
1 Cup coconut, shredded or grated	1/2 Cup buttermilk
2 Cup all purpose flour	1/4 Cup orange juice
1 Cup butter	1/4 Cup lemon juice
1 -1/2 cups sugar	1/4 Cup butter

Preheat oven to 300 degrees. Generously grease and flour a tube pan; set aside. Mix together candy, pecans, dates, coconut and 1/4 cup of flour. Set aside. Cream butter and sugar until fluffy. Beat in eggs one at a time. Stir in vanilla. Mix together baking soda, salt and remaining 1-3/4 cups flour. Add alternately with buttermilk to butter mixture. Add nut mixture. Mix well. Pour batter into prepared pan and bake for 2 hours. Remove from oven.

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

Note: This is very much like a fruitcake. Watch the oven time closely towards the end as you don't want to over-bake the cake. This cake holds well when made ahead of time, can be frozen, or kept in an air-tight container for up to two weeks.
Serving Information

Serves: 12