Orange slice cake, a southern favorite


I grew up in NC, but had never heard of this cake until my coworker mentioned that his grandma used to make it. It’s a fascinating combination of ingredients: orange candy slices, dates, coconut. Usually I have an idea what a recipe will taste like by looking at the ingredients. This one, I’m not so sure of.

Orange Slice Cake
Mark Partin
16 1/2″ long loaf or tube pan

Cake Ingredients:
1 cup butter
2 cups sugar
1/2 cup buttermilk
4 large eggs
1 teaspoon baking soda
3 1/2 cups flour
1 pound chopped dates
1 pound orange slice candies, quartered
2 cups nuts, chopped
12 ounces coconut flakes

Orange Glaze Ingredients:
1 cup orange juice
2 cups confectioner’s sugar
3 tablespoons orange zest, micro-plane works best

Buttermilk Glaze Ingredients:
1 cup sugar
1/4 pound butter, on stick
1 tablespoon corn syrup
1 tablespoon milk
1/2 cup buttermilk
1/2 teaspoon soda

Cake Directions:
–Cream butter and sugar until light; add eggs one at a time bating well after each addition. Beat until sugar is no longer grainy. Place flour in a large bowl and add dates, orange slice candy and nuts. Mix with hands until each piece is individually coated with flour. Add coconut and mix well until coconut is dispersed and coated with flour.

–Mix together buttermilk and baking soda; stir until well mixed and foamy. Pour into batter and fold in until totally incorporated. Add dry ingredients to batter and mix thoroughly with your hands as the batter will be very stiff.

–Pour into a well greased and floured tube or Bundt pan.

–Bake at 250* for 2 1/2 to 3 hours. Watch carefully as cake often is done prior to this baking time. Remove when a skewer inserted into the middle of the cake comes out clean.

–Remove cake from pan. Set on a cooling rack inside a jellyroll pan.

Orange Glaze Directions:
–Combine orange juice, confectioner’s sugar and orange zest. Pour over cake wile hot. Holes may be made with bamboo skewers to allow for absorption. You may carefully roll cake on each side, do not twist or break. Re-pour glaze from pan over cake until all glaze is absorbed.

Buttermilk Glaze Directions:
–Pour buttermilk glaze over cake while hot after orange glaze. Patiently allow the glaze to be absorbed by the cake. Holes may be made with bamboo skewers to allow for absorption. You may carefully roll cake on each side, do not twist or break. Keep collecting the glaze from the sheet pan and reapply until glaze is absorbed.

–Cool completely. Slice with serrated knife because of nuts.

–This cake gets better over time.


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