Orange Slice Cake

Orange Slice Cake

Made  times

"A wonderful holiday cake made with candy orange slices."
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servings 928 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 928 kcal
  • 46%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 156.4g
  • 50%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan.
  2. In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture.
  3. Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon.
  4. Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 33 Ratings

Most helpful positive review

Excellent! Fun to make. Followed recipe to a T and it turned out perfectly. A bit on the rich side so you only need a small slice, but sooo delicious. Also, quite sweet. Next time I'd cut t...

Most helpful critical review

hard to get out of the pan, almost overflowed my large bundt pan. Won't make again.

Excellent! Fun to make. Followed recipe to a T and it turned out perfectly. A bit on the rich side so you only need a small slice, but sooo delicious. Also, quite sweet. Next time I'd cut t...

This is a recipe my grandmom used to make and I have the recipe the only difference is that when you do the oj mixture you put it on let it cool and then wrap in foil for a week and set if fridg...

I was VERY leery to make this cake, but my girlfriend insisted it was delicious. She was right!!! My teen-aged daughter, who hates coconut, would not stop eating it and my husband, who eats mo...

My mother made this every Christmas since the 1960's. The only difference - her recipe called for only 8 oz. of dates, and added 2 tablespoons of grated orange peel and was baked at 325. She alw...

This has become a family tradition--and is now requested by our friends as well. It's actually not that labor intensive (unless you're a box mix person)-- just a few more ingredients than norma...

The cake was good, but I had problems getting the cake out of the pan the next morning. I finally heated the pan for a few minutes in the oven.

When I was a little girl, my grandmother would make this cake for my birthday. She has since died and we've misplaced her recipe. This is the closest I've found. One difference that may help is ...

This recipe has been in my family for 30+ years. The only difference is they added 1 cup raisins, I don't care for raisins so I add 1 cup crasines. Since cranberries go so well with oranges it m...

I had originally got this recipe from my mom which she had got it from my aunt.. anyways Its an old fashion southern cake. I used this same recipe on here.. Major tip : You leave the cake in the...

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