Orange Slice Cake Recipe

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, a popular Southern cake sure to rev up your nostalgia.

My friend gave me this recipe about 50 years ago.

I spoke with her recently and asked her if she still makes it lining her cake pan with old 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.

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 parchment paper.

Orange Slice Cake

• 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 nostalgia we want to pass down, as it was to us, while we celebrate a joyous time of year, with family and friends.

Orange Glaze

• 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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