I just had to get in one last recipe before Christmas is over and this cake was the perfect one to share. This is a cake that my Grandma used to make and I first had it a couple of years ago when my Aunt Tammy made it for a family get-together. Can I just say, this cake totally blew my mind? I kid you not. It was so incredibly moist and bursting at the seams with all kinds of good stuff…dates, coconut, orange slice candy and pecans. It had an orange glaze all over it that had soaked into the cake and made it out-of-this-world amazing. AMAZING.
I started craving it a couple of days ago. At first I tried to ignore the craving, telling myself I already had enough to make and bake, but it just got more and more persistent. So I thought ok, I’ll see if I can find the recipe, but no such luck. Not meant to be. And then my mom emailed me a recipe for Orange Slice Loaf. Hmmm, that might work. But before I settled on that one I hopped onto allrecipes.com and sure enough, found a recipe for an Orange Slice Cake. I figured between the two recipes, I could probably come up with something VERY similar to my grandmother’s. So I finally gave in, went and bought everything and made the dang cake! How did it turn out? Umm, awesome. If I do say so myself. Just like Grandma’s!
Now the good thing about this cake is that it gets better with time as it sits in the fridge and soaks up all the orange glaze goodness, so if you make it now, by the time Sunday rolls around it will be complete and total perfection! Give it a try, I think you’ll love it!
- 1 c. Unsalted Butter
- 2 c. Granulated Sugar
- 4 Large Eggs
- 1 t. Pure Vanilla
- 4 c. All-Purpose Flour, divided
- ½ t. Salt
- 1½ c. Buttermilk
- 1 t. Baking Soda
- 2 T. Orange Zest
- 1 lb. Orange Slice Candy, chopped (I used my kitchen scissors to cut each piece into 4 small pieces)
- 1 lb. (2 c.) Dates, finely chopped
- 2 c. Sweetened Flaked Coconut
- 1½ c. Pecans, toasted and chopped
- 1 c. Orange Juice
- 2 c. Powdered Sugar
- Preheat oven to 250 degrees. Lightly grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Add vanilla. Dissolve baking soda in the buttermilk and set aside. Whisk together 3½ cups of the flour and the salt. Add the flour to the butter mixture alternately with the buttermilk, beginning and ending with the flour.
- In a large bowl, combine the orange slice candy, coconut and dates. Toss with ½ cup of the flour. Add to the batter and thoroughly combine. Fold in chopped pecans.
- Pour the batter into the tube pan. Bake for 3 hours. Whisk together the orange juice and powdered sugar. Heat the juice mixture for 30 seconds in the microwave just before applying to the cake. As soon as the cake comes from the oven, poke a few holes in it with a chopstick or other pointy object and begin spooning the orange juice mixture over the cake. It will take several times of spooning it over the cake for it to soak in. Just apply some of the juice, let it soak for a few minutes and then do more. Let the cake cool completely and then put in the fridge until ready to serve.