Orange Slice Cake
Description
This classic Orange Slice Cake is a rich, moist dessert that delivers a perfect balance of sweet and tangy flavors. Packed with chopped pecans, dates, and shredded coconut, the cake offers a wonderful variety of textures with every bite. The batter is infused with fresh orange and lemon juices, creating a bright, aromatic profile that cuts through the richness of the butter and sugar. Topped with a simple, glossy citrus glaze, this cake is ideal for holiday gatherings, tea time, or as a comforting treat on a cold day.Ingredients
Directions
-
Preheat the oven to 300°F (150°C).
-
Generously grease and flour a tube pan, then set aside.
-
In a large bowl, mix together the orange slice candy, chopped pecans, chopped dates, grated coconut, and 1/4 cup of the flour. Set this mixture aside.
-
In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
-
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
-
Stir in the vanilla extract.
-
In a small bowl, combine the baking soda, salt, and the remaining 1 3/4 cups of flour.
-
Add the dry ingredients alternately with the buttermilk to the butter mixture, mixing until just combined.
-
Fold in the reserved nut and fruit mixture until evenly distributed.
-
Pour the batter into the prepared tube pan and bake for 2 hours.
-
While the cake bakes, prepare the glaze: In a small saucepan, combine the orange juice, lemon juice, sugar, and butter.
-
Cook the glaze mixture over low heat, stirring until the sugar is completely dissolved.
-
Once the cake is done, remove it from the oven and immediately spoon the warm glaze over the top.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 28.5g44%
- Saturated Fat 17.2g86%
- Cholesterol 105mg35%
- Sodium 210mg9%
- Total Carbohydrate 52.1g18%
- Dietary Fiber 2.7g11%
- Sugars 35.4g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the cake to cool completely in the pan before removing. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Substitutions: If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
Tip: Ensure the orange slice candy is finely chopped to distribute the flavor evenly throughout the cake.
orange slice cake, fruitcake, pecan, dates, coconut, citrus glaze, holiday dessert, baking, moist cake, lemon juice, buttermilk, vanilla, dessert recipe, traditional cake, nut cake
