Orange Slice Cake

This delightful Orange Slice Cake, inspired by Montie Shipley’s family recipe in memory of her mother, Leva Sullivan Porter, is a nostalgic treat often enjoyed at Christmas. Packed with sweet candy pieces, dates, coconut, and nuts, it’s topped with a tangy orange glaze for the perfect finishing touch.

Ingredients

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
• 1/2 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

Glaze

• 1 cup orange juice
• 2 cups confectioner’s sugar

Instructions

Prepare the Candy Mixture

1. Chop the orange slice candies into small pieces and finely chop the dates.
2. Place 1 cup of flour into a large resealable plastic bag. Add the candy and dates to the bag, seal it, and shake until the pieces are evenly coated. Set this mixture aside.

Make the Cake Batter

1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
3. In a small bowl, stir the baking soda into the buttermilk until dissolved. Add this mixture to the batter and mix well.
4. Gradually add the 3 cups of flour, along with a pinch of salt, to the batter. Stir until combined.
5. Mix in the lemon juice and orange flavoring.
6. Fold in the coconut, chopped pecans, and black walnuts.
7. Finally, gently fold the flour-coated candy and dates into the batter, ensuring they are evenly distributed.

Bake the Cake

1. Grease and flour a large tube pan thoroughly to prevent sticking.
2. Pour the batter evenly into the prepared pan.
3. Place the pan on the bottom rack of an oven preheated to 250°F (120°C). Bake for approximately 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze

1. In a small bowl, whisk together the orange juice and confectioner’s sugar until smooth.
2. Once the cake has cooled, pour the glaze evenly over the top, allowing it to soak into the cake for a tangy, sweet finish.