This delightful Orange Slice Cake is a nostalgic dessert inspired by Montie Shipley’s family recipe in memory of her mother, Leva Sullivan Porter. Often enjoyed at Christmas, this cake is packed with chewy orange slice candy, dates, coconut, and nuts, all topped with a tangy orange glaze. Its rich flavors and moist texture make it a festive favorite!
Ingredients
For the Cake
- 1 (1-lb) package orange slice candy, chopped into small pieces
- 1 (8-oz) package dates, finely chopped
- 1 cup flour (for coating candy and dates)
- 2 sticks butter or margarine, softened
- 2 cups sugar
- 4 large eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- 3 cups flour
- Pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon orange flavoring
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup chopped black walnuts
For the Glaze
- 1 cup orange juice
- 2 cups confectioner’s sugar
Instructions
Step 1: Prepare the Candy Mixture
- Chop the orange slice candies into small, bite-sized pieces and finely chop the dates.
- Place 1 cup of flour into a large resealable plastic bag. Add the candy and dates to the bag, seal it, and shake well until all the pieces are evenly coated. This prevents them from sinking to the bottom of the cake during baking. Set the coated mixture aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step is crucial for creating a soft and moist cake texture.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- In a small bowl, dissolve the baking soda in the buttermilk. Stir until it’s fully mixed, then add this to the batter. Mix thoroughly.
- Gradually add the 3 cups of flour and a pinch of salt to the batter, stirring until combined. Avoid overmixing to prevent a dense cake.
- Mix in the lemon juice and orange flavoring to enhance the citrusy aroma and taste.
- Fold in the shredded coconut, chopped pecans, and black walnuts.
- Finally, gently fold in the flour-coated candy and dates. Use a spatula to ensure they are evenly distributed throughout the batter.
Step 3: Bake the Cake
- Grease and flour a large tube pan thoroughly, ensuring every crevice is coated to prevent sticking.
- Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
- Place the pan on the bottom rack of an oven preheated to 250°F (120°C). Bake for approximately 2 ½ hours, or until a toothpick inserted into the center comes out clean.
- Tip: To prevent the top of the cake from overbrowning, you can loosely cover it with aluminum foil during the last 30 minutes of baking.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Carefully transfer the cake to a wire rack to cool completely.
Step 4: Prepare the Glaze
- In a small bowl, whisk together the orange juice and confectioner’s sugar until smooth and lump-free.
- Once the cake has completely cooled, pour the glaze evenly over the top, allowing it to soak into the cake for a tangy and sweet finish.
Tips and Tricks
Candy and Date Preparation
- Chopping the Candy: To make chopping the sticky orange slice candies easier, coat your knife with a little flour or use kitchen scissors.
- Flour Coating: Coating the candy and dates in flour ensures they don’t clump together and helps distribute them evenly in the batter.
Baking Tips
- Even Baking: Bake the cake at a low temperature (250°F) to ensure it cooks evenly and remains moist.
- Testing for Doneness: Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few crumbs, the cake is done.
Glazing the Cake
- For best results, let the glaze sit for a few minutes after whisking to dissolve any sugar crystals fully. Stir again before pouring.
- If you prefer a thicker glaze, reduce the amount of orange juice slightly or add more confectioner’s sugar.
Storage
- Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before serving.