This Orange Slice Cake Recipe is a moist old fashioned fruitcake made with candy orange slices, nuts, dates and coconut, mellowed with a yummy orange glaze, revving up your nostalgia.
I don't know when this cake originated, but my dearest friend of more than 60 years, gave me the recipe about 50 years ago. I spoke with her recently and asked her if she still make this cake lining her cake pan with old torn up brown paper bags, like the recipe called from when she gave it to me.
She said, "Why yes, if you don't it won't be as moist. You have to use a brown paper bag!"
I didn't have the heart to tell her that I hadn't done that in years and I still have a moist cake.
Come to think of it I haven't seen those paper bags in years. But if you have one, give it a go. Grease and flour it like you would waxed or parchment paper.
1 lb. orange slice candy, chopped
2 cups pecans, coarsely chopped
8 oz. package pitted dates, chopped
1 can (3 1/2 oz.) flaked coconut
3 1/2 cups sifted plain flour
2 sticks butter
2 cups sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon baking soda
1/2 cup buttermilk
Dredge candy and fruits in one cup of the flour. Set aside. Cream butter, sugar, and salt together until light and fluffy. Add eggs one at a time, beating well after each addition.
Stir baking soda into buttermilk. Mix in rest of flour and buttermilk alternately, to creamed mixture, starting and ending with flour.
Fold in dredged candy and fruits. Pour batter into a well greased and floured tube pan.
Bake in a preheated oven at 250 F. for 2 1/2 hours. Remove from
oven and let stand 5 minutes. Remove from pan and pour on hot glaze.
It is a fruit cake recipe. When whipped up, baking in the oven,
it brings us that nostalgia we want to pass down, as it was to us, while
we celebrate a joyous time of the year, with family and friends.
6 oz. frozen orange juice, unfrozen
2 cups powdered sugar
Mix together in a saucepan and bring to a boil, stirring well to blend. Remove from heat and pour on the hot Orange Slice Cake immediately. Cool.
Best to let set a couple of days before serving. That gives the glaze a chance to moisten the cake evenly.
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