Orange Slice Cake
Follow our complete, step-by-step, photo illustrated instructions to make this very moist, very delicious, Orange Slice Cake. We actually use those Orange Slice candies to make this cake. Similar to a fruit cake, but wait until you taste it. Printable recipe included.
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Orange Slice Cake Recipe
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Originally published: November 19, 2017
When you first hear about a cake that uses those orange gummy type candies, you might have second thoughts about how it will taste. Do not be afraid. Venture forward. You will not be disappointed.
After trying it, you might think it is akin to a fruit cake, and you’d probably be right. That was my first thoughts as well. And, like you I had wondered about those gummy orange candies. How would they turn out after being baked in a cake. Let’s just say they turn out delicious.
This is a recipe that my Mama submitted as one of her favorites in our “Stewart Family Favorites” cookbook which our annual family reunion put together a few years back. It was a book of favorite recipes from members of my mothers side of the family and I’ve placed many of them here on Taste of Southern.
While I baked this in a bundt style pan, I think it would be great to bake this as several smaller cakes and give them as gifts for the holidays. It’s fairly simple to make, doesn’t have a lot of expensive items in it, and who doesn’t love a homemade gift of food at Christmas time, or at any time of the year?
You will make the cake, then you make a simple mixture of orange juice and confectioners sugar that you pour over the cake, just out of the oven and still in the pan. The juice and sugar combination soaks into the baked cake and sits overnight before being cut and served. It really makes for a very moist cake.
Those “gummy” pieces of orange candy turn out really great, soft and easy to chew, so nothing to worry about there. I really think you’ll like it if you decide to try it. It does appear to be a fruit cake, but it’s certainly not one of those dry old cakes filled with candied fruit pieces that you might be thinking about.
It’s not overly sweet either, despite the orange juice and confectioners sugar that is added after it’s baked. I hope you’ll like it and that you’ll share your results and comments with us in the section at the end of the printable recipe.
Ready to give it a try? Alright then, grab those Orange Slices and head to the kitchen. Let’s Get Cooking!
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Orange Slice Cake: You’ll need these ingredients.
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Begin by slicing the orange candies.
These are a bit gummy, therefore a bit sticky when trying to cut them.
I actually did them one at a time, cutting each one into 6 or 7 pieces. It didn’t take but just a few minutes, and I didn’t have to fight a bunch of little pieces trying to cling to my knife.
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Slice the dates into small pieces.
I couldn’t find the already chopped Dates, so I bought what was available and cut them up myself.
They are also a bit on the sticky side, so I cut them up one at a time as well.
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I placed my pecans in a small bowl and used this hand held food chopper to chop them up.
You can always buy the pecan pieces and skip this step. I almost always buy the whole ones and yes, I paid a little extra for them just to have to turn around and chop them up. I might be guilty of eating the whole pieces straight out of the bag though. Smile.
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Place all the chopped and sliced up pieces in a medium sized mixing bowl.
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Sprinkle the pieces with the 1/2 cup of reserved flour.
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Jump in with both hands and toss and turn the pieces in the flour until they are all well coated. Break apart any of the orange slices or date slices that try to stick together. We don’t want big lumps in our cake.
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Add the coconut, and toss it again until everything is coated.
I’m using frozen coconut that I had let thaw out in the refrigerator. I then just opened the bag and dumped the coconut in on top of the other pieces. Should I do this again, I think I would spread the coconut out on a plate for an hour or so beforehand so it could dry out a bit. It had some moisture which kind of dissolved the flour, but everything turned out okay in the end.
Supposedly, the flour is used to keep the sticky pieces separated, and it’s suppose to keep the fruit and candy pieces from just sinking to the bottom of the pan when it’s all mixed into the batter later.
Just set this aside for now.
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Sift the remaining cups of flour.
If you don’t have a sifter, use a whisk to fluff up the flour once you have it in a bowl. Sift a little more than you think you’ll need for three cups, because we will be measuring the flour AFTER it’s sifted.
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Place the butter in a large mixing bowl. That’s right… a large one, you’re going to need it.
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Add the sugar.
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Cream the butter and sugar together until smooth. This is NOT smooth.
This will be what it looks like a couple of minutes after you start mixing with a mixer. I used my hand mixer, on a lower speed and kept it running for a couple of minutes. I use to think this was all it took to cream some sugar and butter together until smooth.
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This is more like what you want. This IS smooth.
I set the kitchen timer for EIGHT minutes, turned the mixer on, then just hung on for the full eight minutes. It may be hard to tell from the photo, but this is more of the texture you’re looking for when creaming the sugar and butter together. Just hang in there, you can do it.
Don’t forget to scrape down the sides of the bowl every once in awhile.
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Crack the eggs in a separate bowl.
I always suggest you crack eggs in a different bowl. That way, if you happen to get a piece of shell in the bowl, you can easily see it and remove it. It happens to all of us sometime or another.
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Add the eggs, one at a time, into the creamed butter and sugar.
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Mix them in until they are just combined into the batter. Repeat adding the eggs, one at a time, until you have them all mixed into the batter.
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Measure out you buttermilk, then measure out one level teaspoon of Baking Soda.
Add the baking soda to the buttermilk.
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Stir the baking soda into the buttermilk. You can’t see it here, but the liquid in this cup almost doubled in volume once the baking soda was added and stirred in.
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Add one level cup of the sifted flour into the bowl. Mix this just until it’s combined. Do not over mix the batter at this point.
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Add half of the buttermilk mixture. Mix this in just until combined.
You’ll repeat this process until all the flour and the milk have been mixed into the batter. You always start with flour, then end with flour. Like this…
One cup flour
Half cup buttermilk
One cup flour
Half cup buttermilk
One cup flour
Just that simple.
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Prepare your baking pan.
I’m using a Bundt pan, but any type of tube pan will work. I’m also using a oil spray that contains flour so that’s all I have to do here. I just want to make sure that I fill all the little nooks and crannies inside the pan to be sure they are coated with the oil and flour spray.
You could just use some cooking oil to grease your pan, then add a bit of flour to the pan and shake it all around the inside until you have it greased and floured.
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Place all the orange slice mixture into the batter. I told you that you would need a big bowl, remember?
Use a large spoon and gently fold the dry ingredients into the batter. Do this just until it’s all combined together.
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You should have a batter that looks like this.
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Spoon the batter into your baking pan, making sure that you have it evenly spread all around the inside of the pan.
I just placed a spoon full of batter in one spot of the pan, rotated the pan a bit, then added another big spoonful of batter. I then used the back of the spoon to gently spread it out into the pan.
Once filled, I lifted the pan up about 6 inches high and just dropped it onto my counter. Do this a couple of times as it helps release any air bubbles that might have formed in the batter.
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Place the pan in an oven that has been preheated to 250F degrees.
Use the center rack in your oven, and let the cake bake for 2 to 2 1/2 hours or until it’s done. Mine took about 2 hours and 20 minutes, but I think I should have let it bake for the full 2 1/2 hours. I just didn’t want to burn it.
Normally, I’d tell you to test your cake with a wooden toothpick to see if it was done. You can still use a toothpick, but a wooden skewer will work even better because of the thickness of the cake.
Insert the toothpick/skewer into the center of the cake then pull it out. If it comes out clean, without a lot of wet crumbs clinging to it, then your cake should be done. If you see some crumbs clinging to the toothpick, slide the cake back in the oven for a few more minutes until it tests done.
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A few minutes before you take your cake out, place the confectioners sugar and the orange juice in a mixing bowl.
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Stir the two together until the sugar dissolves in the orange juice.
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When your cake is done, remove it from the oven and place it on a wire rack or folded towel to cool.
I also used the skewer to poke a few more holes around in the cake. Here’s why.
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As soon as you take the cake out of the oven, pour the orange juice and confectioners sugar mixture all over the cake.
I hesitate to call this a glaze since it’s going to absorb down into the cake, but it sort of is a glaze.
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Now, let this sit out on your countertop, just like it is, overnight. That’s right… overnight.
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Next day, remove the cake from the pan.
I must admit, I was afraid this would really stick to the pan even though I knew I had properly prepared my pan before adding the batter. The cake hadn’t pulled away from the side of the pan any at all and I didn’t want to try running a knife around the inside edge because I thought that would mess up the cake. It works with regular layer cakes, but I don’t think it would work well with this one.
I placed a dinner plate on top of the cake, then holding the plate and cake pan together, I flipped it over.
The cake didn’t move at all.
I decided to just walk away and let it sit there to see if the cake would eventually fall. It took about three minutes, but I heard it when the cake released from the pan and dropped into the plate.
I was really excited to see that it came out almost perfect.
The cake was a bit difficult to slice. It wanted to fall apart while cutting it, but it was very moist. I may have tried to cut it too soon after I turned it out of the pan. Still, it tasted great. Smile.
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Enjoy!
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Orange Slice Cake
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 10-12 slices 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Description
Follow our complete, step-by-step, photo illustrated instructions to make this very moist, very delicious, Orange Slice Cake. We actually use those Orange Slice candies to make this cake. Similar to a fruit cake, but wait until you taste it.
Ingredients
- 1 cup (2 sticks) Butter
- 2 cups Granulated Sugar
- 4 Eggs
- ½ cup Buttermilk
- 1 teaspoon Baking Soda, dissolved in the buttermilk
- 3 ½ cups Plain Flour, sifted, reserving ½ cup
- 1 box Dates
- 1 lb. Orange Candy Slices
- 2 cups Pecans, chopped
- 1 cup frozen Coconut, grated, fully thawed.
Ingredients for Glaze
- 1 cup Orange Juice
- 2 cups Confectioners Sugar
Instructions
- Chop the orange slices. Chop the dates. Chop the pecans.
- Add the orange pieces, chopped dates, and chopped pecans to a large mixing bowl.
- Add the ½ cup reserved flour. Toss together until pieces are coated.
- Add the coconut, toss again to coat. Set aside.
- In a large mixing bowl, cream together the butter and sugar, until smooth.
- Add eggs, one at a time, mixing after each addition just until incorporated.
- Mix the baking soda into the buttermilk. Stir until dissolved.
- Add flour, alternating with milk, adding portion of flour first, and ending with flour.
- Mix after each addition, just until incorporated together.
- Add the orange pieces mixture to the batter.
- Use a large spoon to fold the orange pieces mixture into the batter just until combined.
- Place batter into a lightly greased and floured tube pan.
- Place in oven preheated 250F degrees, on center rack.
- Bake from 2 to 2 ½ hours, or until done. Test with toothpick for doneness.
- Insert wooden toothpick, if it pulls out clean and without crumbs, cake is done.
- Remove from oven, set on wire cooling rack.
- Place the orange juice and confectioners’ sugar in a small mixing bowl. Stir until well mixed.
- Pour the orange juice and sugar mixture over the cake as soon as you remove cake from oven.
- Let stand in pan overnight.
- Enjoy!
Keywords: Orange Slice Cake, fruit cake, Christmas cake recipes, made from scratch, southern,
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Your Comments: Have you ever heard made or tried our Orange Slice Cake? What did you think about it? What memories do you have of this cake?
I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.
Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.
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Be Blessed!!!
Steve
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Category: Desserts
You’re bringing back lots of memories with this Orange Slice cake, Steve. I’m just seeing it on your current January 2021 post. But this is one of the cakes my mom (Granny) used to make every year for Christmas. She knew I loved orange slices. We haven’t had one of these cakes in years and years, but my sister still gives me a little tin of the orange slices for Christmas every year. This year they were mini orange slices. They were gone in no time. (Wink)
Of course, I always enjoy your newsletters and hope that you stay well. So sorry that you’re homebound now!
Mr Steve,
You stated that you were nervous about people using your recipes for the first time during the holidays. It reminded me, many years ago I tried a new recipe for stuffing in the Thanksgiving turkey, thought I’d shake things up, be different that year. What an utter disaster! I don’t remember the recipe-it was so long ago-but it was awful! Never Never try something new unless you have first ‘previewed’ it privately Before the big event! These are words I now live by, even candy and cookies, Anything different I make and taste test in advance. The look on my Families’ faces was a lesson learned!
Sorry to hear about your bank troubles, my son just spent a morning on the phone dealing with some stealing his HULU account and charging a bunch of stuff to it-even tried to lock my son out by changing his password! Some guy in Bangladesh!! It was pretty easy for my son to prove that he is Not in Bangladesh!
Looking forward to your carrot cake recipe-I used to make carrot cake for my son’s Birthday every year, but after a couple fails, I have been buying his at Walmart-not bad, but not the same! My other boy always wanted Boston Cream Pie for his Birthday-today I would not know how to even begin to make one of them! Funny the things we forget when we don’t use them often enough! Thank You for your blog!
Be Well. Be Safe. Be Blessed!
Glad to hear that your doing better, and getting around some. Your weekly postings are a blessing to me. Thank you. God bless.
Steve,
This cake looks and sounds delicious! My only problem is to not be tempted to eat all the candied orange slices before I get them in the batter.
Hope you’re doing well in the new year!
God bless,
Bill
My husband and I have been married 65 years. His mother baked him one of these and sent it to him when he was in the Air Force during the Korean War. He remembers how all the men in his barracks gathered around his bunk for a slice of it, and how much they all enjoyed it. She passed away years ago, and I never got her recipe. Today, I am baking one for my Airman by your recipe. Here’s hoping it tastes as good as that one years agao.
I hadn’t made this in years, but had a request so I made it. My recipe was slightly different in that all the flour and fruit was mixed together. My only problem was that the cake sank in slightly as it cooled. This left a sunken center. What do you think caused it-or is that normal. My recipe said cook at 250 for 2 1/2 to 3 hrs. I wonder if perhaps it had air in it. I didnt shae it down as you suggested.
★★★★★
I made this cake Monday afternoon . Should I put it in the frig? Serving it Thursday.
Over the top delicious!! Cooking with Brenda Gantt also cooks this cake. Her glaze is cooked with orange juice & sugar. Then pours it over the cake still in the pan and the next day she removes the cake, reheats the glaze and paints the whole cake with the glaze. It gives the cake a nice thin crunchy candy like finish. Delicious!!
★★★★★
I want to make this cake this weekend but I’m not sure about the “measurement” 1 box of dates. Can you give a little better measurement because there are several brands out there and lots of different sizes.
I use already chopped dates that come in 1 pound containers….use the whole container.
I bake mine in a 9 x13 pan or on small loaf pans. It is easier to slice and the small loaves are a good size for gifts. This cake freezes well also.
★★★★★
How long would the cook time be for smaller loaf pans for gifts?
Had this cake years ago at bridge club. Never forgot it. Just put mine in the oven. Can’t wait to see if is as good as my memory remembers. Will let you know!!
Hi June, I do hope you enjoy the cake and that it tastes just like what you remember. I look forward to hearing your results. Thank you for your visit and for trying the recipe. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
My grandmother and mother used to make this every year, and I’ve carried on the tradition since they passed. We always did 1/2 cup orange juice and half a cup Grand Marnier liquoer. It’s not kid friendly, but it’s a great treat for adults.
Hi Patrick, Thank you for sharing your comments. I’m glad you’re carrying on the tradition of making the cake. I do appreciate your visit today and I hope you’ll visit with us often. Be Blessed!!! -Steve
My Grandmother Mary would make this every year for Christmas. When she passed away I was the only one in the family that had this recipe. I have shared it with other family members. This is a must make for the Christmas season in my home. I have also made this cake to give as gifts to my friends. It is loved by all.
★★★★★
Hi Janette, Thank you for sharing your memories of the Orange Slice Cake with us. It is very good in my opinion. I just didn’t get to make one this year of 2019. Maybe later. Smile. I do appreciate your visit and hope you’ll visit with us again… real soon. Merry Christmas. Be Blessed!!! -Steve
I started making Orange Slice Cake back in the 1980s. It was always a favorite. However, as family size declined, I stopped making it. Not sure why because it keeps a long time. It is very sweet to me. I never added the glaze because of that. May decide to make again and try the glaze.
★★★★
Hi Janice, I’ve never tried it, but I suspect this cake would freeze well for several months. Maybe you can try it and let me know how it turns out. It’s a really good cake in my opinion. I do hope you might try it with the glaze. Thank you for your visit and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi
I haven’t made this cake yet, but my mother made it one time when I was a teenager, and I have wished for more of it ever since.
Here’s my question (or questions)
1. I don’t care for dates. Would you substitute raisins in the same amounts as the dates?
2. Have you ever tried it with chunky chocolate chips? I’m thinking chocolate might be a happy addition to the orange.
3. How far in advance can you make it? We’re hosting family Christmas Day, so I’m wanting to cook as far in advance as possible.
Thanks so much.
Hi Gilda, I’m thankful you’ve found our recipe and I do hope you get to try it soon. You could substitute raisins for the dates if you like. (2) I’m not sure how it would turn out with the addition of chocolate chips, never tried it that way. Let me know if you do. (3) This cake should keep for 5-7 days pretty easily. I hope this helps. Thank you for the questions. I do hope you’ll visit with us often. Be Blessed!!! -Steve
I have not made this wonderful fruit cake/orange slice cake in a few years. I made smaller versions and gave as Christmas gifts. My niece called and ask me to make her aunt this cake.
I had given her one a few years ago and she would love to have one made. How can you tell someone no?
Hi Linda, This cake is perfect for gift giving. Someone is going to be mighty lucky if you make it for them. Smile. I just hope they will appreciate it. Thank you for your comments. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
This looks and sounds scrumptious!I would like to make this as small Christmas gifts. Can I bake it in the little loaf pans that are approx 5 inches long?
Hi Deborah, I see no reason to not do this in the little tins. Just try to divide the glaze evenly between them when you do. Let me know how they turn out for you if you make some. It would make a great gift in my opinion. Thank you for your visit today. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Deborah Sallman, Yes you can make this in little loaf pans and give them as gifts. I keep them in pans for a couple days. Then, take out of pan and wrap in saran wrap, then in foil. You can freeze them or give them away.
You said you could leave the dates out. I always
thought they were a must to keep the cake moist.
I don’t like dates but in the cake they are delicious.
I’ve been making this cake for years. It’s wonderful.
Hi Pat, I skimmed back over this recipe after reading your comment. Perhaps I missed it, but I don’t see where I stated the dates could be left out. Guess I’m still missing that if you saw it. Help me please. Smile. I don’t think it would hurt to leave them out because of the orange juice type glaze that is poured over the cake at the end. That keeps it moist. It is a really good cake in my opinion, and I guess you’rs as well if you’ve been making one like it for years. Thank you for your comments today. I appreciate your visit and do trust you will stop by again… real soon. Be Blessed!!! -Steve
My mother made this cake every Christmas for years. My husband didn’t like fruit cake but fell in love with this one so I continued the tradition for many years. Haven’t made for some time but will be continuing the tradition with my grandchildren this year. I’m going to use your photos to supplement. Thank you.
★★★★★
Hi Alice. I hope your cake turns out great. I really like this one too. And, I hope you have a ton of fun cooking and baking with the Grandkids. Smile. Thank you for your visit. I appreciate your support and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
I’m looking for a recipe without the dates. Can I substitute additional orange candy and pecans instead of the dates? I like the idea of a glaze. My husband makes a carrot cake with a glaze and it is the best I’ve eaten.
Hi Darlena, You could leave the dates out if you don’t like them, or as you mentioned, fill in with something more to your personal tastes. It should work out great. Please let me know if you try the recipe and how you like it. Thank you for your visit and I do hope you’ll stop by again real soon. Be Blessed!!! -Steve
Question…how old is this recipe…lol My late mother in law taught me how to make this cake years ago! It is a tradition to always make this for Thanksgiving or Christmas…or both. Especially in memory of her…
In fact…I missed making it this holiday season and so I am making it today on New Year’s for our family gathering.
Have NEVER tried the orange juice glaze but thinking I might today just outta curiosity…haha
I am not a fan of orange slices but my husband is…so I cut them up rather small. The cake is the moistest cake you’ll eat! Oh…and if your allowed to “lick the bowl” it’s even better than the cake! lol
Hi Sue, I’m not really sure how old the recipe is, but my Mom was baking it back in the early 60’s so it’s at least that old. I’m sure it’s really much older than that too. I hope yours turned out well for you. Did you try the glaze? Please let me know. Thank you for sharing your memories of the cake with us and do visit with us again… real soon. Be Blessed!!! -Steve
I forgot to add that Steve, without your instructional pictures, I would have had a very questionable time putting the cake together! It gave me direction and put me at ease. Especially about flouring all the fruit, nuts and coconut and the buttermilk…..that was wierd, but loved it!! Oh I can’t wait for my hubby to wake up and see this beauty!! It is gorgeous!! Thank you, Thank you! Happy New Year!
★★★★★
Hi Penney, I hope you and your husband enjoyed the Orange Slice Cake. It’s my pleasure to share the recipes and provide the step-by-step, photo illustrated instructions. It’s a bit time consuming, but comments like yours make it worthwhile. Thank you. Smile. And, thank you for your visit today. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
I baked this cake yesterday, it’s been marinating all night. I was so anxious to see the results on my cake platter, so I loosened the sides and around the tube…..turned it over onto the cake plate and heard a slow descent as the cake slowly slid down the sides of the tube pan! Then with total elation, I heard a Thud, as the cake hit its target. Lifted the tube pan off gently, expecting a partial cake. Boy was I surprised! Total beauty! One of the most beautiful and tall cakes I have ever made! Perfect, just perfect! I have some kind of problem with my oven, I bought a thermometer, but it’s not just this cake, it’s pound cakes also! I cooked it for 2 1/2 hours…..stuck in my tooth pick….not done….20 more minutes @ 250, still not done, threw all caution to the wind jacked up that temp to 260 for 30 more minutes, alas it was done!
★★★★★
Thank you. Thank you. Thank you for posting this recipe. My Grandmother made this Orange Slice Cake every Christmas. When she passed away many years ago now (I am 64.) I carried on the Family Tradition now matter where this Navy wife lived. We moved again this year, and I was heartsick to be unable to find the recipe this holiday. This is one of my daughter’s favorite cake, and I was desperate to find it. Tomorrow is Christmas Eve, and I will spend the morning in the kitchen. I would add: This cake freezes great, at least a month before you want to serve it. Also, the recipe can be halved and baked in loaf pans if you’d like to share with someone (It’s a big cake). I have also (with a lot of patience) baked mini muffins of the recipe. They are huge hits at parties. Thank you again.
Hi Kathy, It’s my pleasure to share the recipe with you. That’s what friends are for. Smile. I know the frustration of not being able to find one of your favorite recipes. I hope this one was like what your Grandmother made. It’s great that you have carried on the family tradition with making it. I think it’s a really good cake. I’ve never considered making muffins with it. That’s a great idea. Thank you for the suggestion. I do appreciate your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
What’s the best way to store this cake? And how long?
Hi Mark, You could wrap it tightly with plastic wrap, then aluminum foil, and refrigerate it for a week or so. Use the same procedure to freeze it for a couple of months. Otherwise, just keep it in an enclosed and air tight container on the counter for 4-5 days. I hope you will try it. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Steve, I will say I love you for the way you guided your cooks through making this recipe. It shows that you love this cake and you want each one to be a success in making this recipe, You really care if we succeed.
I know the feeling because that’s the way I feel when I teach. I have been making this recipe for many many years. Orange slice coconut pound cake and German chocolate cake are my favorite of all cakes. They are my son in laws favorite also.
You don’t have to print this it is just to brag on you that’s all. May God continue to bless us through your hands.
Hi Mary, How in the world could I NOT print such a fine compliment as this? Smile. You’re way too kind for saying this. I do want everyone to have great success when they try one of my recipes. I always feel bad when someone says they couldn’t get their recipe to turn out like I had shown it. But, I always try to encourage them to just keep trying. This is a really good cake in my opinion. I hope lots of folks will try it. Thank you for sharing your comments. I do appreciate your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Steve,
This tastes like Christmas to me….only difference. We used frozen OJ to sour the milk instead of using buttermilk. Also grated some orange peel into batter. Wonderful Memories, thanks!
★★★★★
Hi Lynda, Thank you for trying our Orange Slice Cake. I’m glad you liked it and happy it turned out well for you. It does taste like Christmas doesn’t it? Smile. I wanted to make one for our families Christmas Eve get together this year, but I think I’ve filled them up with fruitcake and candy instead. I’m happy we could bring back some good memories for you. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
I just made this recipe for the first time but instead of using a bundt pan, I divided it into 1 metal loaf pan and 2 aluminum loaf pans (intending to give these 2 as gifts). I had to keep a close watch on the timing since I was using different size baking pans. It took approx 1 hr. and 45 or 50 mins for toothpick to come out clean (also had light golden brown color). Upon turning out of metal loaf pan, many pieces of orange slices were stuck to the bottom, so not a nice, smooth outside as pictured in your bundt cake photo. The other two major differences were the color and texture of mine cake, as compared to your photos. Your cake appears very yellow, whereas mine is a very pale tan color. Your texture looks more cakey and, although mine appeared that way visually, upon tasting, it was rather gooey. I am wondering if maybe the amount of glaze was excessive, because I know I baked it long enough as the ends and edges of the cake were done long before the middle was and the very end piece is the one I sampled. I read one of your replies where you stated that yours did not come out gooey. I don’t know where I went wrong with mine. I am fearful that the part of it that is closer to the center is going to be so gooey it will require a spoon to be eaten! Strangely enough, despite it’s gooey texture, the slice fell apart on the plate. It is very tasty, but I am unhappy enough with the texture that I doubt I will risk making it again using a bundt pan as it is rather expensive to make, not to mention time consuming, but I did enjoy making it.
★★★
Hi Terry, I appreciate you trying our recipe. I’m just sorry to hear that it turned out gooey for you. But, it could be that you had too much glaze on the cakes as you mentioned. The great thing about our recipes is that you can see the steps to make it, then see how it turned out for me all in the write up. I thought it was a really good cake, and I had hoped I could make one again this year but it doesn’t look like I’ll get the opportunity to do so. It’s hard to try to speculate what might have went wrong since you switched up and used the different pan sizes. I wish I could be of more help. Maybe you’ll get the chance to try again one day. I hope that you will. I do appreciate you taking the time to share your comments and I hope you’ll visit with us often. Be Blessed!!! -Steve
Have made this cake for over 20 years. Heavy mixes like this need a tube pan to help dense batter “climb” and rise to bake well. I’ve used cute mini tube pans for cupcake size. You just have to guesstimate timing and keep checking. Ours kept for months in refrig.
I’ve never used actual orange juice for the glaze. That seems odd to me. I use freshly squeezed orange juice.
My grandma always made orange slice cake for Christmas. She liked to make it right after Thanksgiving and freeze it. She always said the cake tasted better. She never made the glaze though.
Hi Joe, The orange juice and confectioners sugar are more like a simple syrup than an actual glaze since it gets absorbed into the cake overnight. It helps make the cake moist and adds more flavor. I hope you might get to try it sometime. Thank you for sharing your memories of the Orange Slice Cake with us. I appreciate your visit today and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
This recipe is way too sweet. As a matter of fact it is so sweet it is gooey. It would be much better if
the orange slices, dates and coconut were cut in half.
I spent several hours making this recipe and never found the “cake”. Sorry.
Hi Marilyn, I’m so very sorry to hear that you didn’t like our cake. I’m not sure why yours turned out gooey. As you can see in the photos, mine didn’t turn out that way. And, I didn’t think it was overly sweet. But, we all have different tastes. I do appreciate you taking the time to let me know about your results, and thank you for at least trying our recipe. I hope you will not let this discourage you from trying some of our other recipes. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Can I freeze orange slice cake and if so how?
Hi Betty, We don’t generally have any leftover to freeze. Smile. I’m sure you can though. I’d wrap it tightly in clear plastic wrap first, then wrap that with aluminum foil. It should last for several months in the freezer if not longer. I really like the Orange Slice Cake and hope you will too if you decide to try it. Thank you for your visit. I appreciate your support and do hope you’ll continue to visit with us often. Be Blessed!!! -Steve
I’ve made one and just put my 2nd in the oven for church. Every one loves it. Thanks!
Just as I remembered! I loved this cake in the past but I had forgotten about it. Just made it for a Christmas party and it turned out perfectly. I remembered all the steps, but your photos were helpful – especially beating the butter/sugar so long. I think this is a labor-intensive cake – mostly cutting all the candy slices. As I do it, I drop into a bowl offload and coat them as I go along. Same with the dates in the same bowl. It takes some time – but TOTALLY worth it.
Steve, I just put this cake into the oven. I haven’t baked Orange Slice Cake for years and I can hardly wait for it. I have to admit that I’ve never seen your site before and I already had a recipe for the cake. But, I decided to look online to compare my recipe to others out there. I was curious to try one using less flour and buttermilk than mine calls for. I was so pleased with your pictures and detailed instructions that I decided to try your recipe. And, yours has coconut which mine didn’t. I’m baking it for a church supper tomorrow evening so I won’t get to try it until then. I’ll get back to you on the results. I bake a lot of cakes and I just feel like this is going to be the best Orange Slice Cake I’ve ever made. Blessings!
Clermont Cook, Clermont, GA
Hi Steve,
I remember quite well my Mom making Orange Slice Cakes for Christmas! She made several to give as gifts to her siblings and always made extra for our family!
I’m so happy to find a recipe for this Family treasure!
Thanks again!
Lorrie Buchanan
Hi Steve,Thanks for the recipe.I plan on making it soon. Hope you are well.
Steve,
I have never heard of an Orange Slice Cake.
Looks good!!
I plan on making one for Christmas.
Just wanted to say that I enjoy reading your newsletters.
Hope you have a Blessed Thanksgiving.
Carolyn
Harrisburg, NC
Hi Carolyn, I do hope you’ll come back and let me know how the cake turns out for you. I think you’ll like it. I appreciate your comments and your support of Taste of Southern. Thank you for subscribing to the Newsletter. I trust you and yours will have a very Happy and Blessed Thanksgiving as well. Be sure to stop by again… real soon. Be Blessed!!! -Steve
My grandmother used to make orange slice cake for years. My Aunt used to alter the recipe slightly by using 3/4 cup of orange juice and 1/4 cup of rum with the confectioners sugar mixture. It has always been my favorite cake. One way I found to make it less sticky when cutting the orange slices is to have a coffee cup of very hot water to dip the knife in between the cutting of each orange slice. I dip the knife in hot water, dry it quickly with a paper towel and then slice away.