Brenda Gantt’s Orange Slice Cake Recipe
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.
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
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!