Orange Slice Fruit Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A wonderfully rich and moist old-fashioned fruitcake packed with chewy orange slice candies, dates, coconut, and pecans. Baked low and slow in a tube pan, it is finished with a sweet fresh orange juice glaze.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour 30 mins | None | 1 large tube cake |
🔪 Key Equipment
- Large tube pan
- Very large bowl
- Separate large bowl
- Small bowl
- Wooden skewer
- Sturdy spoon
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Orange Slice Candy | Cut into small pieces |
| 1 (8-10 oz) package | Dates | Chopped |
| 2 cups | Pecans | Whole or chopped |
| 1 cup | Coconut | Shredded |
| 3 1/2 cups | Flour | Sifted all-purpose (divided: 1/2 cup for coating, 3 cups for batter) |
| 1 cup | Crisco | Or oleo, softened |
| 2 cups | Sugar | Granulated |
| 4 | Eggs | Large |
| 1/2 cup | Buttermilk | Cold |
| 1 teaspoon | Soda | Baking soda |
| 2 tablespoons | Orange Rind | Grated |
For the Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Orange Juice | Fresh |
| 2 cups | Powdered Sugar | Sifted |
Instructions
Step 1: Preparation and Coating
- Preheat your oven to 325°F. Generously grease and flour a large tube pan.
- In a very large bowl, combine the 1 lb orange slice candy, 1 (8-10 oz) package dates, 2 cups pecans, and 1 cup coconut.
- Add 1/2 cup of the flour and toss until all the fruit and nuts are well coated.
Step 2: Mixing the Batter
- In a separate large bowl, cream together the 1 cup Crisco and 2 cups sugar until light and fluffy.
- Add the 4 eggs one at a time, beating well after each addition.
- In a small bowl, stir the 1 teaspoon baking soda into the 1/2 cup buttermilk.
- Alternately add the remaining 3 cups flour and the buttermilk mixture to the creamed mixture, beginning and ending with the flour.
- Stir in the 2 tablespoons grated orange rind.
Step 3: Combining and Baking
- Pour the batter over the floured fruit and nuts. Using a sturdy spoon or your hands, mix thoroughly until everything is well combined and the very thick batter is uniform.
- Spoon the batter into the prepared tube pan, packing it down gently.
- Bake for 1 1/2 to 2 1/2 hours until a long wooden skewer inserted deep into the center comes out clean.
Step 4: Glazing and Cooling
- While the cake is still hot and in the pan, whisk together the 1 cup fresh orange juice and 2 cups powdered sugar to make a smooth glaze.
- Poke holes all over the top of the hot cake with a skewer and slowly pour the glaze over it, allowing it to soak in completely.
- Let the cake cool completely in the pan before removing.
💡 Make-Ahead & Storage: Store tightly wrapped in plastic wrap or foil in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months.
Original Recipe Scan
