Regardless of whether you are rooting for Tennessee, Auburn, or Texas, this cake will be a huge hit.
Cake
1 pound candy orange slices, finely diced
1 (8-ounce) package dates, finely diced
2 cups pecans, chopped
1⅓ cups flaked coconut
3½ cups all-purpose flour, divided
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon baking soda
1 cup buttermilk
Orange Glaze
6 ounces frozen orange juice, undiluted
2 cups powdered sugar
To make the cake: Preheat the oven to 275 degrees. Grease and flour a 10-inch tube pan. Place the candy orange slices, dates, pecans, and coconut in a large bowl. Toss with ½ cup of the flour and set aside.
In another large bowl cream together the butter and sugar until well mixed. Add the eggs one at a time, beating well after each addition. In a small bowl dissolve the baking soda in the buttermilk. Add alternately the remaining 3 cups flour and buttermilk to the egg mixture, beginning and ending with the flour. Fold the candy mixture into the batter. Pour into the prepared pan and bake for 2 hours. The cake is done when a toothpick inserted in the middle comes out clean. Turn out onto a cake plate and top with the orange glaze while the cake is still hot.
To make the orange glaze: In a medium bowl mix the orange juice concentrate and powdered sugar together, and spread over the hot cake.
Makes 16 servings.