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Orange Slice Cake
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Southern Recipe Restoration Project
This cake is easily adapted to dried fruit and nuts that you may have on hand. Try it with dried papaya or mango slices and glaze it with pineapple juice.
Hands on time: 40 minutes Total time: 2 hours and 30 minutes Serves: Makes 12 to 16
Ingredients:
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FOR THE CAKE:
1 cup butter
2 cups sugar
4 eggs
1 teaspoon baking soda
1/2 cup buttermilk
3 cups all-purpose flour
1 (12-ounce) box dried dates, chopped
1 pound orange slice candies, chopped
2 cups pecans, chopped
1/2 cup flour for dredging
2 cups sweetened coconut flakes
FOR THE GLAZE:
2 cups powdered sugar
1 cup orange juice
Instructions:
Preheat oven to 250 degrees. Grease and flour a tube pan.
For the cake: In a large bowl, cream butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, dissolve baking soda in buttermilk. Add flour to butter mixture alternating with the buttermilk mixture, beginning and ending with flour. In another bowl, toss dates, nuts and chopped orange slices in 1/2 cup flour until coated. Stir in coconut until well-combined. Add to batter and mix until well combined.
Bake in a prepared pan for about 2 hours or until a toothpick inserted in center comes out clean.
For the glaze: Meanwhile, combine powdered sugar and orange juice in a small bowl until smooth. Remove cake from pan and cool cake completely. Drizzle glaze over cake. Or, when cake comes out of the oven, use a toothpick to poke holes and pour glaze on cake. Let cake stand in tube pan overnight before inverting.
For the cake: In a large bowl, cream butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, dissolve baking soda in buttermilk. Add flour to butter mixture alternating with the buttermilk mixture, beginning and ending with flour. In another bowl, toss dates, nuts and chopped orange slices in 1/2 cup flour until coated. Stir in coconut until well-combined. Add to batter and mix until well combined.
Bake in a prepared pan for about 2 hours or until a toothpick inserted in center comes out clean.
For the glaze: Meanwhile, combine powdered sugar and orange juice in a small bowl until smooth. Remove cake from pan and cool cake completely. Drizzle glaze over cake. Or, when cake comes out of the oven, use a toothpick to poke holes and pour glaze on cake. Let cake stand in tube pan overnight before inverting.
Notes:
To see a photo of this cake sliced, double-click on photo above.
Nutrition:
Per serving (based on 12): 796 calories (percent of calories from fat, 37), 9 grams protein, 121 grams carbohydrates, 7 grams fiber, 34 grams fat (15 grams saturated fat), 112 milligrams cholesterol, 369 milligrams sodium.
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