Orange Slice Cake II


"Festive enough for holidays and great tasting enough for any day!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 460 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 77.8g
  • 25%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 142 mg
  • 6%

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.

On Sale

What's on sale near you.


  1. Preheat oven to 250 degrees F (120 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Cream the butter and the sugar together until light and fluffy. Add the eggs, one at a time beating after each addition.
  3. Dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.
  4. In a large bowl mix the flour, dates, candy, nuts and coconut. Mix to coat. Add the flour mixture to the creamed mixture and combine well. Dough will be very stiff and may require mixing with your hands. Place dough into the prepared pan.
  5. Bake at 250 degrees F (120 degrees C) for 2 1/2 to 3 hours. Mix the orange juice and confectioners' sugar together and pour over the hot cake. Let cake stand in pan overnight before serving.



My mother made this every Christmas since the 1960's. A few slight differences - her recipe called for pecans instead of walnuts, 2 tablespoons of grated orange peel, and only 8 oz. of dates; it...

Delicious..... Had it first hand and Glenda was kind enough to share the recipe.