|Nutritional Guidelines (per serving)|
The orange slice cake is an old-fashioned favorite cake, and you can count on it to be a sure crowd pleaser. This popular sweet orange cake is made with orange juice and orange slice candies. For the very best results, bake the cake a day before you plan to serve it.
The dates and chopped orange candies make it super moist and delicious. Another bonus is the fact that there's no need to make a frosting. The orange juice and confectioners' sugar mixture is poured over the hot cake, giving it all the flavor and moisture you could want.
The cake has generated many positive comments, with several people comparing it to their mother's or grandmother's version. One reader suggested baking it in small loaf pans for gift-giving. It's an excellent cake to bake for the holidays, and it's less expensive to make than the ubiquitous holiday fruitcake.
This version is made with chopped pecans, but walnuts can be substituted with excellent results. If you're making the cake for a winter holiday party or gathering, consider adding some halved red and green candied cherries to give it a festive color.
- 1 cup butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk (well-shaken)
- 3 1/2 cups all-purpose flour (15 3/4 ounces)
- 1 pound chopped dates
- 1 pound chopped orange slice candies
- 2 cups chopped pecans
- 1 1/4 cups flaked coconut (1 can, 3 1/2 ounces)
- 1 cup fresh orange juice
- 2 cups confectioners' sugar
Heat the oven to 250 F.
Grease and flour a 10-inch tube cake pan.
In a mixing bowl with an electric mixer, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time; beat well after each addition.
Dissolve the baking soda in buttermilk and add it to the first mixture.
Place the flour in large bowl and add dates, orange slice candy, and nuts. Stir to coat all pieces thoroughly.
Add the flour mixture and coconut to the creamed mixture. At this point, the batter will be stiff. It might be easier to mix with your hands or a sturdy spoon.
Spoon the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 2 1/2 hours.
Just before the cake comes out of the oven, make the topping. In a medium bowl, combine the orange juice and confectioners' sugar. Stir until smooth and well blended. Gradually pour the juice mixture over hot cake as soon as it comes out of the oven. Use a toothpick to prick the cake in several places, if desired. Let the orange slice cake stand in the pan overnight.
Carefully invert the cake onto a cake plate; slice and serve.
Creaming the butter and sugar together adds air to the batter. This method helps to produce a lighter cake with finer texture. For the best results, beat the mixture for about 3 minutes, or until light in color and fluffy.
If you don't have buttermilk, you can substitute with soured milk. To a 1-cup measure, add 1 1/2 teaspoons of vinegar or lemon juice. Pour milk into the cup to the 1/2-cup line and let it stand for about 5 minutes. Stir to blend and then use it in the recipe.