CHRISTMAS ORANGE CAKE WITH ORANGE GLAZE

FOR THE CAKE:
1 pound orange slice candies, cut up
1 pound pitted dates, cut up
2 cups chopped pecans or walnuts or a mixture of both
1 tablespoon grated orange rind
4 cups flour, divided
1 cup butter, softened
2 cups sugar
4 eggs
1 tablespoon vanilla
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
3 1/2 ounces flaked coconut
FOR THE GLAZE:
Juice of 3 oranges (about 1 cup) and some orange pulp
1/2 cup sugar

TO MAKE THE CAKE:
Preheat oven to 275 degrees F. Grease and flour a 12-inch tube pan. Place a shallow pan of hot water on the bottom rack of the oven.

Combine orange candies, dates, nuts, orange rind and 2 cups flour in a large bowl.

In another large bowl, cream butter and sugar well. Add eggs and vanilla, beating well.

In a separate bowl, sift together remaining 2 cups of flour with baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with buttermilk until well-blended. Add orange-nut mixture and coconut, and mix well.

Pour batter into prepared tube pan and bake on the middle rack of the oven 1 hour and 15 minutes, until a cake tester or straw inserted in the middle of the cake comes out clean.

TO MAKE THE GLAZE:
Combine orange juice, pulp and sugar, and boil until sugar dissolves. Pour over hot or warm cake. Chill glazed cake overnight and remove from pan.

Source: Sugar Pie and Jelly Roll: Sweets from a Southern Kitchen by Robbin Gourley