Orange Slice Cake Recipe - Allrecipes.com
Orange Slice Cake Recipe

Orange Slice Cake

Recipe by  

"A wonderful holiday cake made with candy orange slices."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

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 the sugar by l/2 to 3/4 of a cup. Otherwise, wonderfully tasty. Ingredients are a bit pricey, but worth it. If you don't like cakes with dried fruits, but want a festive cake, this is definitely the one.

 
Most Helpful Critical Review
Mar 24, 2012

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

 
Dec 11, 2006

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 fridge. then bring it back out and do the oj mixture again you might have to use toothpick or something like that for mixture to go into cake. everytime you eat it when through wrap in foil and put in fridge.

 
Feb 23, 2008

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 mostly healthy things, said he has become addicted to this cake. Personally, my daughter and I thought it was best still slightly warm. (But we still loved it days later.) My husband felt it improved with age. No matter what the cost (it wasn't cheap to make) I will be making this cake again and again.

 
Dec 08, 2009

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 always used a large (16 x 5 x 5) loaf pan. In recent years, I've been the one who bakes it each December. The cake always collapsed when the glaze was poured over it, so a couple of years ago, I tried heating the glaze in the microwave first. It works! The cake remains full size.

 
Dec 23, 2007

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 normal. Snip the candies with scissors and purchase chopped dates to cut down on prep time. (BTW: Don't even try to make it in a bundt pan--not big enough) Wrap in with plastic, then foil. Place in the refrigerator and turn twice a day for the first couple days. It helps to distribute the orange juice more evenly through the cake.

 
Dec 13, 2002

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.

 
Dec 16, 2002

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 that instead of an orange juice glaze, she soaked paper towels in juice and wrapped the cake completely with the towels. The juice soaks in to the cake! No sticky mess and less sweet. GREAT!!!

 

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Nutrition

  • Calories
  • 928 kcal
  • 46%
  • Carbohydrates
  • 156.4 g
  • 50%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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