Preheat the Oven: Preheat your oven to 250°F (120°C). Grease and flour a large tube pan thoroughly, lining the bottom with parchment paper if desired for easy release.
Cream the Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and smooth. Add the eggs one at a time, mixing well after each addition to create a rich, creamy base.
Prepare the Buttermilk Mixture: Stir the baking soda into the buttermilk until completely dissolved, then add this to the creamed mixture. Mix until incorporated.
Combine the Dry Ingredients: In a separate very large bowl, place the flour. Add the chopped dates, orange slice candy, pecans, and coconut to the flour. Toss everything well with a large spoon so that each piece is well coated — this helps prevent the fruits and nuts from sinking during baking.
Mix the Batter: Pour the creamed butter mixture into the bowl of coated dry ingredients. Using a sturdy spoon or spatula, mix by hand until well combined. The batter will be thick and dense — that’s exactly how it should be.
Bake the Cake: Spoon the batter evenly into the prepared tube pan. Bake slowly at 250°F for 2½ to 3 hours, or until the cake is firm and a toothpick inserted into the center comes out clean. The slow baking process keeps the cake moist and prevents the sugars from burning.
Add the Glaze: Once the cake is done, remove it from the oven but leave it in the pan. While still warm, use a thin skewer or toothpick to poke small holes throughout the top of the cake — this allows the glaze to soak deep inside.
