In a mixer, beat 1 cup softened salted butter with 2 cups of sugar until creamy. Add 4 eggs one at a time, beating well after each addition.

In a small bowl, stir 1 tsp baking soda into ½ cup buttermilk (whole buttermilk preferred). Let it foam and swell, then mix it into the creamed batter.

In a large bowl, combine 3½ cups all-purpose flour with 1 lb chopped orange slices, 1 lb chopped dates, 2 cups coconut, and 2 cups chopped pecans. Coat all ingredients well in the flour.

Slowly mix the wet batter into the flour mixture. Stir until thoroughly combined. The batter will be very thick.

Grease and flour a tube pan. Line the bottom and sides with parchment paper for easier removal.

Spoon thick batter into the pan, spreading it evenly. Bake at 250°F (120°C) for 2½ to 3½ hours, or until a toothpick inserted in the center comes out clean.

In a saucepan, combine 2 cups sugar and ¾ cup orange juice. Bring to a boil, then cook for 1 minute. Poke holes in the warm cake and spoon half the glaze over the top. Let the cake cool for 2 hours.

Remove the cake from the pan. Reheat the glaze, then use a pastry brush to “paint” the glaze over the sides and top of the cake to seal in moisture.