Orange Slice Cake is a delightful treat that combines the bright, refreshing zest of citrus with the comforting richness of a traditional cake. Its distinct flavor profile comes from the sweet, tangy burst of orange slices, which are woven through the soft, buttery batter, creating a perfect balance of freshness and sweetness. Every bite offers a wonderful mix of texture, with the tender crumb of the cake and the chewy, slightly caramelized orange slices that melt into it. Often enjoyed during the warmer months or served as a cheerful addition to any gathering, Orange Slice Cake feels like a slice of sunshine, evoking a sense of joy and celebration in every mouthful.
Orange Slice Cake
Orange Slice Cake is a fragrant, citrus-infused dessert that highlights the natural sweetness and tang of orange slices. This cake is known for its moist texture, with the orange pieces embedded throughout, adding a chewy contrast to the soft, airy crumb.
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- 3½ cups all-purpose flour
- 1 pound dates, pitted and chopped
- 1 pound orange slices candy, chopped
- 2 cups chopped pecans
- 1⅓ cups shredded coconut
- 1 cup orange juice
- 2 cups confectioners' sugar
Instructions
- Preheat the oven to 250°F (120°C). Grease and flour a 10-inch tube pan to prepare it for baking.
- In a mixing bowl, beat together margarine and granulated sugar until creamy. Add the eggs one by one, beating thoroughly after each addition. Dissolve the baking soda in buttermilk, then stir it into the creamed mixture.
- In a large bowl, combine the flour with the dates, orange slices, and nuts, stirring to coat each piece. Gradually add this mixture, along with the coconut, to the creamed mixture. The dough will be quite thick, so use a wooden spoon to mix it thoroughly.
- Transfer the batter into the tube pan and bake for 2 1/2 to 3 hours. Once the cake is out of the oven, mix the orange juice with confectioners' sugar and pour the glaze over the hot cake. Allow the cake to sit in the pan overnight to fully absorb the glaze.
