Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating very well after each addition. Add vanilla.
Step 2
Mix dates, candy, nuts and coconut with 1/4 cup flour. Soft remaining dry ingredients and add in 1/3’s alternately with milk, beating until smooth after each addition
Step 3
Fold in fruit mixture. Spoon into a greased and floured 10” Tube pan. Bake at 300’F. for 2 1/2 hours.
Topping:
Mix rind, juice and sugar well. Place cake on rack and pour icing over the top immediately after baking. When cool, remove the cake from the pan. Store in refrigerator a day before cutting. Cake keeps several weeks in refrigerator. if well wrapped.