Orange Slice Cake
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic Southern holiday masterpiece, this dense and incredibly moist cake is packed with chopped orange slice candies, dates, nuts, and coconut, then soaked overnight in a bright citrus glaze.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 3 hours | 12 hours | 12 servings |
🔪 Key Equipment
- Tube pan
- Mixing bowls
- Electric mixer
- Juicer
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup (2 sticks) | Butter | softened |
| 2 cups | Sugar | None |
| 4 | Eggs | None |
| 1 tsp | Baking Soda | None |
| 1/2 cup | Buttermilk | None |
| 3 1/2 cups | Flour | divided |
| 1 lb. | Dates | chopped |
| 1 lb. | Orange Slice Candies | chopped |
| 2 cups | Nuts | chopped (such as pecans) |
| 1 can | Flaked Coconut | None |
Citrus Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Orange Juice | freshly squeezed |
| Juice of 1 | Lemon | freshly squeezed |
| 2 cups | Powdered Sugar | None |
Instructions
Step 1: Prepare the Batter Base
- Cream 1 cup butter and 2 cups sugar together in a large mixing bowl until light, fluffy, and smooth.
- Add 4 eggs one at a time, beating thoroughly after each addition to ensure a stable emulsion.
- Dissolve 1 tsp baking soda directly into 1/2 cup buttermilk, then stir this mixture into the creamed butter and sugar.
Step 2: Fold in Fruits and Nuts
- In a separate bowl, toss 1 lb. chopped dates, 1 lb. chopped orange slice candies, and 2 cups chopped nuts with a small portion of the 3 1/2 cups flour until evenly coated (this prevents them from sinking during baking).
- Add the floured fruits and nuts, 1 can flaked coconut, and the remaining 3 1/2 cups flour to the creamed mixture, folding gently until just combined.
Step 3: Bake
- Grease and flour a large tube pan. Pour the thick batter evenly into the pan.
- Bake at 250°F for 2 1/2 to 3 hours until a toothpick inserted deep into the center comes out clean and the top is golden brown.
Step 4: Glaze and Set
- As soon as the cake comes out of the oven, combine 1 cup fresh orange juice, the juice of 1 lemon, and 2 cups powdered sugar in a bowl, stirring until the sugar is completely dissolved.
- Pour the warm glaze slowly and evenly over the hot cake while it is still in the pan.
- Leave the cake in the pan overnight to allow it to fully absorb the glaze and set before slicing.
💡 Make-Ahead & Storage: This cake must be made at least 24 hours before serving to allow the glaze to cure. It keeps beautifully wrapped tightly at room temperature for up to 2 weeks.
Original Recipe Scan
