I was craving something sweet and special the other day, and I thought, why not bake Brenda Gantt’s Orange Slice Cake? Oh my goodness, it’s like a hug in cake form! I remember my grandma making this, and the smell just filled the whole house with love.
This cake, well, it’s not your everyday treat-it’s packed with goodies like orange slice candies and pecans. It’s super fun to make too! I mean, who doesn’t love chopping up candy and watching it turn into something amazing? Plus, it’s perfect for sharing with friends or family.
Okay, so I tried it again last weekend, and let me tell you, it was a hit! It’s a little bit of work, but so worth it. We’re talking simple steps and big, happy flavors. Ready to bake this with me? Let’s go!
What Does Brenda Gantt’s Orange Slice Cake Taste Like?
So, picture this: you take a bite, and it’s sweet-like, really sweet-but in a good way! The orange slice candies give it this chewy, fruity zing that just pops in your mouth. Oh, and that glaze? It’s all tangy and juicy from the orange juice-yum!
Then, there’s the coconut and dates, adding a little soft, gooey texture. It’s kinda like a party in every slice! The pecans bring a nutty crunch that makes it feel cozy, like sitting by a fire. Honestly, it’s a mix of candy and cake-how fun is that?
I think it tastes like Christmas or a big family get-together. It’s rich, but not too heavy, and the orange flavor sticks with you. My friend said it’s like sunshine in your tummy, and I totally agree! You’ll want seconds, trust me.
Ingredients Required for Brenda Gantt’s Orange Slice Cake Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Orange Slice Cake
- 1 cup (2 sticks) salted butter, softened
- 2 cups granulated sugar
- 4 eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- 3 ½ cups all-purpose flour (I like White Lily)
- 1 pound orange slice candies, chopped
- 2 cups sweetened coconut flakes
- 1 pound pitted dates, chopped
- 2 cups pecans, chopped
- 2 cups granulated sugar (for the glaze)
- ¾ cup orange juice (no pulp)
Kitchen Utensil You’ll Need
- Tube pan (like a Bundt pan) and Parchment paper
- Mixing bowls and Electric mixer
- Measuring cups and spoons
- Knife and cutting board
- Spatula or spoon and Saucepan
- Skewer or toothpick
- Oven mitts
Prep takes about 20 minutes.
Cooking’s long—2 ½ to 3 hours.
Makes 12 big slices, y’all!
Recipe for Brenda Gantt’s Orange Slice Cake
Simply follow the steps given below to make your Brenda Gantt’s Orange Slice Cake at home
1. Get Ready
Let your butter sit out to get soft. Turn your oven to 250°F. Grease your tube pan, add flour, and line the bottom with parchment paper-easy peasy!
2. Mix Butter and Sugar
Grab your mixer and beat the butter and sugar until it’s fluffy. Oh, it takes a few minutes, but it’s worth it!
3. Add Eggs
Crack in one egg at a time, mixing well each time. Don’t skip this-it makes the cake smooth!
4. Buttermilk Time
Stir the baking soda into the buttermilk in a little bowl. Pour it into your butter mix-yep, just like that!
5. Mix the Good Stuff
In a big bowl, toss the flour with chopped orange candies, coconut, dates, and pecans. Coat it all so it won’t sink.
6. Put It Together and Bake
Slowly mix the dry stuff into the wet stuff. The batter gets thick, so stir gently! Pour it into the pan and bake for 2 ½ to 3 hours. Check with a skewer-if it’s clean, it’s done!
7. Make Glaze
In a saucepan, heat 2 cups sugar and ¾ cup orange juice. Boil it for 1 minute until it’s syrupy.
Poke holes in the warm cake and pour half the syrup on top. Let it sit 2 hours, then take it out of the pan. Warm up the leftover syrup and brush it all over the cake. Oh, it looks so pretty now!
Check some other recipes from Brenda Gantt
- Brenda Gantt’s Fried Okra Recipe
- Brenda Gantt’s Squash Alabama Casserole Recipe
- Brenda Gantt’s Eggplant Parmesan Recipe
- Brenda Gantt’s Chicken and Dumplings Recipe
Some Tasty Ways To Customize and Serve This Brenda Gantt’s Orange Slice Cake
1. Classic with Coffee or Tea
Enjoy a warm slice of Orange Slice Cake with a freshly brewed cup of coffee or a fragrant black tea like Earl Grey. The citrusy notes in the tea complement the orange flavors beautifully.
2. Drizzled with Warm Orange Glaze
Take it up a notch by drizzling a simple orange glaze (powdered sugar + fresh orange juice) over each slice. This adds an extra layer of citrusy sweetness.
3. Served with Whipped Cream and Orange Zest
A dollop of lightly sweetened whipped cream and a sprinkle of fresh orange zest add a refreshing, airy contrast to the dense cake.
4. With a Scoop of Vanilla or Butter Pecan Ice Cream
Warm up a slice and serve it with vanilla bean or butter pecan ice cream. The cold, creamy texture pairs beautifully with the warm, chewy cake.
5. Topped with Toasted Coconut Flakes
Enhance the coconut flavor by toasting coconut flakes and sprinkling them over each serving for a subtle crunch.
6. Layered with Cream Cheese Frosting
For a decadent twist, spread a light layer of cream cheese frosting between cake slices. The tanginess of the frosting balances the cake’s sweetness.
7. With a Side of Fresh Berries
Serve with fresh strawberries, blueberries, or raspberries for a bright, juicy contrast that cuts through the cake’s richness.
8. Drizzled with Chocolate Sauce
A warm chocolate drizzle (dark or milk chocolate) adds a delightful richness that pairs surprisingly well with the citrus and coconut flavors.
9. Transformed into a Trifle
Cube the cake and layer it with whipped cream, vanilla pudding, and fresh orange slices to make a delicious trifle.
10. Paired with a Citrus Cocktail or Mulled Wine
For a festive touch, serve this cake with a citrus-infused cocktail, like a Grand Marnier Spritz, or a cozy mulled wine for a comforting winter treat.
Some Tips on This Brenda Gantt’s Orange Slice Cake Recipe
1. Chop Those Orange Slices Small!
Trust me, those chewy orange slices can get really sticky and tough if they aren’t cut small enough. I like to coat them with a little flour while chopping-this keeps them from clumping together and distributes them better in the batter.
2. Use Fresh Pecans for the Best Crunch
Stale pecans will dull the flavor of this cake. Toasting them lightly before adding them to the batter gives an even deeper, nuttier taste.
3. Don’t Overmix the Batter
This cake is dense, but overmixing can make it too tough. Once you add the flour, mix just until combined—no more!
4. Grease & Flour That Pan Well
This cake has a sticky batter, so be generous with greasing and flouring your pan. I also like to cut a round of parchment paper for extra insurance.
5. Bake Low & Slow
This cake is thick, and rushing it will leave you with an overbaked outside and an undercooked center. Stick with 275°F (135°C) and be patient-it’s worth it!
6. Check for Doneness with a Toothpick
Since this cake is loaded with fruit and nuts, a regular toothpick test won’t work well. Instead, use a long skewer and check multiple spots to make sure it’s baked evenly.
7. Let It Cool Before Removing from the Pan
This cake needs time to settle. Let it cool for at least 20 minutes before turning it out, or you’ll risk it falling apart.
8. Glaze While Warm
That sweet, buttery glaze soaks in best when the cake is still warm. Poke a few holes in the top with a skewer before drizzling it over for extra absorption.
9. Wait a Day for the Best Flavor
I know it’s hard, but this cake really gets better after sitting overnight. The flavors meld together, and the texture becomes even richer.
10. Store Properly for Long-Lasting Moisture
Wrap the cake tightly in plastic wrap and store it at room temperature for up to 5 days. If you want it to last longer, refrigerate it-but bring it to room temp before eating for the best texture!
How to Store and Reheat Brenda Gantt’s Orange Slice Cake Properly
Wrap the cake tight in plastic wrap or put it in a sealed container. It stays good at room temp for a few days or in the fridge for a week. To reheat, pop a slice in the microwave for 10-15 seconds-bam, it’s warm and tasty again!
Brenda Gantt’s Orange Slice Cake Recipe
Ingredients
- 1 cup 2 sticks salted butter, softened
- 2 cups granulated sugar
- 4 eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- 3 ½ cups all-purpose flour I like White Lily
- 1 pound orange slice candies chopped
- 2 cups sweetened coconut flakes
- 1 pound pitted dates chopped
- 2 cups pecans chopped
- 2 cups granulated sugar for the glaze
- ¾ cup orange juice no pulp
Instructions
- Let your butter sit out to get soft. Turn your oven to 250°F. Grease your tube pan, add flour, and line the bottom with parchment paper-easy peasy!
- Grab your mixer and beat the butter and sugar until it’s fluffy. Oh, it takes a few minutes, but it’s worth it!
- Crack in one egg at a time, mixing well each time. Don’t skip this-it makes the cake smooth!
- Stir the baking soda into the buttermilk in a little bowl. Pour it into your butter mix-yep, just like that!
- In a big bowl, toss the flour with chopped orange candies, coconut, dates, and pecans. Coat it all so it won’t sink.
- Slowly mix the dry stuff into the wet stuff. The batter gets thick, so stir gently! Pour it into the pan and bake for 2 ½ to 3 hours. Check with a skewer-if it’s clean, it’s done!
- In a saucepan, heat 2 cups sugar and ¾ cup orange juice. Boil it for 1 minute until it’s syrupy.
- Poke holes in the warm cake and pour half the syrup on top. Let it sit 2 hours, then take it out of the pan. Warm up the leftover syrup and brush it all over the cake. Oh, it looks so pretty now!
Video
Notes
Common Queries on This Brenda Gantt’s Orange Slice Cake Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt’s Orange Slice Cake Recipe that people often ask.
1. How do I reduce bitterness in orange cake?
The bitterness in orange cake usually comes from the orange zest or pith. To reduce it, use only the outer layer of the zest, avoiding the white pith. You can also soak the orange slices in warm water or a simple syrup before adding them to the batter. If using orange peel, blanch it in boiling water for a few minutes to mellow the bitterness.
2. Can I substitute orange juice for water in a box cake mix?
Yes! Replacing water with orange juice in a box cake mix enhances the citrus flavor. However, since orange juice contains natural sugars and acidity, the cake might be slightly denser. For best results, use freshly squeezed orange juice and consider reducing added sugar slightly to balance the sweetness.
3. What makes Brenda Gantt’s Orange Slice Cake unique?
Brenda Gantt’s Orange Slice Cake stands out because of its rich, chewy texture and deep citrusy sweetness. It’s packed with chopped orange slices, pecans, dates, and coconut, giving it a moist and slightly sticky consistency, almost like a fruitcake but with a bright citrus twist.
4. Can I make Brenda Gantt’s Orange Slice Cake without coconut?
Yes! If you’re not a fan of coconut, you can simply omit it without affecting the cake’s texture too much. You can also replace it with finely chopped nuts, dried fruit, or even white chocolate chips for a different flavor.
5. What kind of oranges should I use for this cake?
Traditional recipes use regular navel oranges or mandarin oranges. However, for a sweeter and less bitter taste, you can use Cara Cara or blood oranges. If you want a tangy kick, go for Valencia oranges.
6. How do I keep my orange slice cake from becoming too dense?
To avoid a dense cake, make sure to properly cream the butter and sugar together until fluffy before adding the eggs. Also, do not overmix the batter once the dry ingredients are added. Sifting the flour beforehand and using room-temperature ingredients can also help create a lighter texture.
7. Can I use store-bought candied orange slices instead of fresh oranges?
Yes, you can! Candied orange slices add extra sweetness and eliminate any bitterness from fresh orange peel. If using them, you may want to reduce the sugar in the recipe slightly to prevent the cake from becoming overly sweet.
8. How should I store Brenda Gantt’s Orange Slice Cake?
For the best flavor and moisture, store the cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week or freeze slices for up to 3 months. Warm it slightly before serving for the best texture.
9. Can I make this cake in advance?
Absolutely! In fact, the flavors develop even better if you bake the cake a day or two in advance. Just wrap it tightly and store it at room temperature or in the fridge. If freezing, slice it first for easy serving.
10. What frosting or glaze pairs well with Brenda Gantt’s Orange Slice Cake?
This cake is rich and moist on its own, but a simple orange glaze made with powdered sugar and fresh orange juice adds a nice finishing touch. For a more indulgent twist, a cream cheese glaze with a hint of orange zest also complements the cake beautifully.
Well, there you go-Brenda Gantt’s Orange Slice Cake! I had so much fun baking this, and eating it was even better. It’s sweet, it’s chewy, and it’s full of love. Perfect for a cozy night or a big party!
So, give it a try, y’all! I bet your kitchen will smell amazing, and your tummy will thank you. Let’s keep making yummy memories together-see you next recipe!
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