Texas Orange Slice Cake *Xwcg89 A
Description
This Texas Orange Slice Cake is a decadent, old-fashioned dessert that feels like a warm hug in slice form. It combines the bright citrus zest of candied orange slices with the deep, chewy sweetness of dates and crunchy nuts. The batter is rich and buttery, ensuring a tender crumb that absorbs the warm orange juice glaze poured over it fresh from the oven. Best served at room temperature or slightly warm, it pairs beautifully with a cup of coffee or tea. This make-ahead cake actually improves in flavor after sitting overnight, making it an ideal choice for potlucks, holiday gatherings, or a special weekend treat for the family.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water on the bottom rack of the oven to create steam.
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In a large bowl, combine 1 cup of flour and the salt. Stir in the chopped candied orange slices, chopped dates, nuts, and coconut until well coated. Set aside.
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In a separate large bowl, cream the margarine and 2 cups of powdered sugar until light and fluffy.
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Beat in the eggs one at a time, mixing well after each addition.
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Mix the buttermilk with 1 teaspoon of baking soda. Add this mixture and the remaining 3 cups of flour to the creamed mixture alternately, beginning and ending with the flour mixture. Mix until just combined.
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Fold the fruit and nut mixture into the batter until evenly distributed.
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Grease and flour a Bundt pan or two loaf pans. Pour the batter into the prepared pan(s).
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Bake for 1 1/2 to 1 3/4 hours, or until a wooden toothpick inserted into the center comes out clean.
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While the cake bakes, heat 1 cup of orange juice until warm.
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Remove the cake from the oven. Using a fork, prick holes all over the top of the cake.
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Immediately pour the warm orange juice over the hot cake, allowing it to soak in.
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Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. For best results, let the cake sit overnight to allow the flavors to meld.
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To make the icing, mix 2 cups confectioners sugar, 1/4 teaspoon vanilla, and 1/4 cup milk. Add milk a little at a time to reach desired consistency. Drizzle over the cooled cake before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 3274.5kcal
- % Daily Value *
- Total Fat 154.8g239%
- Saturated Fat 47.8g239%
- Cholesterol 187.1mg63%
- Sodium 3072.1mg129%
- Total Carbohydrate 441.9g148%
- Dietary Fiber 31.4g126%
- Sugars 222.3g
- Protein 56.7g114%
* 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
The pan of water in the oven helps keep the cake moist during the long baking time. Ensure the water doesn't boil over.
If using a Bundt pan, ensure it is thoroughly greased and floured to prevent sticking, as this cake is dense and sticky.
The cake can be made a day in advance. Cover tightly with plastic wrap or store in an airtight container at room temperature.
For a thicker icing, use less milk; for a thinner glaze, add more milk.
"But'milk" in the ingredient list refers to buttermilk. If you do not have buttermilk, you can substitute milk with 1 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes before using.
